LEMON POPPY SEED CAKE 
1 (18 1/2 oz.) yellow cake mix (without pudding)
1 (3 3/4 oz.) box instant lemon pudding
1/4 c. poppy seeds
1 c. water
1/2 c. vegetable oil
4 eggs

GLAZE:

1 c. 10x sugar
1 tbsp. butter
4 tbsp. lemon juice

Grease and flour tube or bundt pan. Mix all ingredients except eggs. Add eggs one at a time, beating well after each. Pour batter into pan and bake as directed on cake mix.

GLAZE: Melt butter. Mix in sugar and lemon juice. Drizzle over warm cake.

 

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