1 (18.25 oz.) pkg. lemon cake mix without pudding
1 (3.4 oz.) pkg. instant lemon pudding mix
1 c. water
1/2 c. vegetable oil
4 lg. eggs
1/2 c. chopped pecans
1 tbsp. poppyseeds
2 tbsp. sugar
1/2 c. lemon juice

Combine first 5 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Stir in pecans and poppyseeds. Pour batter into 3 (8 x 3 1/4 x 2 1/2 inch) greased aluminum loaf pans. Bake at 325 degrees for 40 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 30 minutes. Cool in pans 10 minutes on wire racks. Combine sugar and lemon juice; gradually brush over cakes. Let cool completely on wire racks; refrigerate up to 1 week or freeze up to 3 months.