Serves: 10
Total Calories: 565
Heat the oven to 350°F. Coat the interior of an 8- by 4- by 2 1/2-inch loaf pan with cooking spray.
Grate the zest (the colored skin) from the lemons with a fine grater. Squeeze the juice from the lemons and add enough water to make 3/4 cup.
Combine the cake mix, lemon zest, lemon juice, poppy seeds, and eggs in a large bowl, and beat by hand for about 4 minutes or with an electric mixer for 3 minutes, until the batter is silky, thick, and smooth. Pour into the prepared pan and bake until a tester inserted in the crack comes out clean, 45 to 50 minutes. Cool in the pan for at least 10 minutes remove from the pan and cool on a rack to room temperature. Slice and serve with Fruited Dulce de Leche, if desired.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Meyer Lemon Poppy Seed Cake recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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