Lemon Poppy Seed Bread

I absolutely love anything lemon. It is probably the hardest flavor, in sweetened form, for me to resist. This recipe has such a beautiful lemon taste, and the pudding mix makes it incredibly moist. Once cooled, the second loaf will freeze well for later, if you don’t eat it first.

Ingredients:

1 pkg lemon cake mix

1 pkg instant lemon pudding mix

¼ cup poppy seeds

4 eggs

1 cup water

½ cup oil

Directions:

Preheat oven to 350˚F. Grease 2 loaf pans and set aside.

In a large bowl, mix together cake mix, pudding mix and poppy seeds.

In a separate bowl, whisk eggs then mix in water and oil.

Add wet ingredients to dry ingredients. Mix until well combined. Divide batter evenly between loaf pans.

Place in oven and bake for 40 minutes, until top is lightly brown and sides begin to pull away from pan. Let cool in pan at least 10 minutes before removing to a wire rack.