1 box lemon cake mix
1 3 oz size lemon instant pudding
1 Tbsp poppyseeds
1/4 c. oil
1/4 c. applesauce
1 c. water
1 1/3 c powdered sugar
1/3 c lemon juice
Mix everything together. If making bread, bake at 350 for 50 minutes. If making muffins, bake at 350 for 20-25 minutes. Yield 2 loafs or about 22-24 muffins.
Pierce the loafs or muffins and pour the glaze over the top while warm.
These are so easy to make and oh so yummy. I was at a funeral yesterday where they were served. I found out that Heather Cole had made them so I asked her for the recipe. This recipe would taste ok without the glaze. I was looking for a picture to post on the blog and I found this recipe on food.com which is very similar.
I found this review tip on the link to food.com website: "I've made these for years and they are excellent. I make them in mini-muffins paper cups and bake for 10 to 15 minutes. Also have used this recipe with chocolate cake mix, chocolate instant pudding and mini-chocolate chips -- also really wonderful. Have made the yellow cake mix with vanilla pudding and drained blueberries, too. This recipe is so easy you can make a whole variety of muffins in one weekend afternoon."