1 (18.25 oz.) pkg. lemon cake mix, without pudding
1 (3.4 oz.) pkg. lemon instant pudding mix
1 c. water
1/2 c. vegetable oil
4 lg. eggs
1/2 c. chopped pecans
1 tbsp. poppy seeds
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 poppy seeds. Pour batter into three 8" x 3 1/4" x 2 1/2" 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. Yield: 3 loaves.