2 c. Bisquick baking mix
1 c. milk
1/4 c. poppy seed
1/4 c. vegetable oil
2 eggs
1 (3 1/2 oz.) pkg. lemon instant pudding and pie filling (dry)

Heat oven to 350 degrees. Grease 9x9x2 inch pan. Mix all ingredients, beat 30 seconds. Spread in pan. Bake until golden brown and wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes; drizzle with glaze.

GLAZE:

Mix 2/3 cup powdered sugar and 3 to 4 teaspoons lemon juice until smooth.

NOTE: I've baked this coffee cake in a round 8 1/2 x 1 1/2 inch pan and been able to serve more with nice slices.