LEMON POPPY SEED POUND CAKE

Last night my friend Janet asked me to find a recipe she had seen in a magazine, the name of which she didn't remember. Janet doesn't have a computer so I searched online and finally found a recipe that seemed to fit her description of the ingredients. The recipe looks easy to prepare. This would be a wonderful summer dessert or a cake to take to picnics and carry-in dinners.

LEMON POPPY SEED POUND CAKE

Ingredients:
1 pkg. instant vanilla pudding mix
4 eggs
1/2 cup orange juice
1 pkg. lemon cake mix
1/2 cup vegetable oil
1 cup sour cream
1/2 cup poppy seeds
confectioner’s sugar (optional)

Heat oven to 350 degrees. Grease and flour 9-inch tube pan. In large bowl mix pudding and cake mixes, making a well in the center. Pour eggs, oil, juice and sour cream in the well and beat on low until it well blended. Scrape bowl and beat on medium for 2 minutes. Mix in poppy seeds and pour batter into the greased pan. Place pan in oven and bake at 350 degrees for about 50 minutes or until a toothpick inserted in the center comes out clean. Take pan from oven and cool for 15 minutes. Remove cake from pan and dust with confectioner sugar.