My kids like making this simple, deliciously moist bread on their own.
| Servings: | 20 |
| Yield: | 2 – 8×4 inch loaf pans |
Ingredients
- 1 (18.25 ounce) package lemon cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 (3 ounce) package instant lemon pudding mix
- 1 cup water
- ¼ cup poppy seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8×4 inch loaf pans.
- In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8×4 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 265 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe! I used sugar-free yellow cake mix.
This is a great recipe. The bread is moist and delicious. Very easy to make. The only thing is that is takes longer than 25 minutes to cook. I did 25 min plus 15 and it came out perfect.
i didn’t use poppy seeds actually, still a good flavor. Not sure why 1 of the cakes collapsed in the middle?? good flavor though 🙂
Super easy to mix up. Made in Bundy pan for Easter dessert!
I made this and 25 minutes is NOT long enough baking time. Not even close. Had to bake 1hour
I used less than required amount of poppy seeds. The cake was moist and delicious. Will definitely make again!
I made this in two loaf pans and it was amazing! My husband’s not crazy about lemon desserts, but he finished half of one loaf the night it was made! It’s so easy to make too!
I will definitely be making this again. Quick and easy! Love the strong lemon taste. A hit with my family!
I use this recipe all the time and make a lot of variations. For example chocolate cake mix, chocolate pudding, mini chocolate chips. Also I like German chocolate cake mix, coconut pudding, coconut flakes. I just made a batch using pineapple cake mix, coconut flakes and coconut pudding. I drained a small can of pineapple chunks and leave them on top of the batter in the pans. You must drain canned fruit very well and place on top as it will sink to the bottom. So good!
The students enjoyed making and eating this. I was surprised how much poppy seed the recipe called for. So, we added 2 tablespoons, instead.
Love this recipe – I make this whenever we have overnight guests so they have something to snack on any time, though people especially seem to like it with their coffee. I make it exactly as described except I’ve found baking at 325 works better for me. Note: it is definitely on the sweeter side – more cake like than bread. Personally, I think frosting would be overkill. I do serve it with butter. It’s so moist you don’t need it though!
It was delicious, very much like the recipe for lemon poppyseed bread on a muffin mix box. I needed to bake it longer than the amount of time suggested.
For moister cake, use 1/2 cup of butter instead of oil. For stronger lemony taste add 4 TBS dried lemon peel or lemon zest. To get moist top, place in freezer bag and freeze overnight after baking.
This was so good! I did add more poppy seeds and made a lemon glaze to go over the top. Made two loaves.
I’ve made this exact recipe for years. Instead of a glaze I mix together cream cheese and honey and make a spread. Just mix until your taste buds say yummmm
I have made this twice, it gets high marks from lemon lovers.
No changes and, yes, I will make it again! My husband took the bread to a men’s breakfast at our church. It was all eaten and several men said they really liked it.
I made this recipe for Christmas to give as gifts. it was very easy and quick. actually I quadrupled the recipie to get 8 loaves. the ONLY negative is the cooking time. no way was 25 minutes near enough time. breads always take like an hour and 15-30 minutes, as did this. other than that, it was really good. I put in some lemon peel too to give it kick.
I normally make the Amish version of this but did have time time to get the starter.. This is just as delicious
My local small grocery store doesn’t carry either lemon cake mix or lemon pudding, so rather than drive across town, here’s what I do: Use yellow cake mix and vanilla pudding, then substitute 3/4 cup lemon juice & 1/4 cup water instead of 1 cup water. 2 drops of yellow food coloring completes it. Voila!
I have made this for several holiday seasons now. I make it in small loaf pans and give it as gifts. It is AWESOME – especially for those friends who are not into lots of sweets. Thanks for the recipe 🙂