1 box lemon cake mix (approximately 18 1/4 oz.)
1 box instant lemon pudding mix (3.4 oz.)
3/4 c. warm water
1/2 c. vegetable oil
4 eggs
1 tsp. lemon extract
1 tsp. almond extract
1/3 c. poppy seeds
1/2 c. confectioners sugar*
juice of 1 lemon or 2 tbsp. ReaLemon juice*

* You may wish to use additional confectioners sugar and lemon juice for an even yummier taste!

Preheat oven to 350°F. In mixing bowl, combine cake and pudding mixes. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 3 minutes on medium speed. Stir in poppy seeds.

Pour into a greased 12-cup fluted tube pan (see note following) and bake for 50 to 60 minutes or until toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting onto a serving plate.

Combine confectioners sugar and lemon juice; brush over warm cake. Cool. Dust with confectioners sugar, if desired.

Note: If you prefer, you can use mini-muffin tins and decrease baking time accordingly. Test for doneness as indicated.

Yield: 12 to 16 servings or approximately 80 mini muffins.