Lemon Poppy Seed Cake


1 (18 1/4 ounce) yellow cake mix (with or without the pudding)
1 (3 ounce) jello instant lemon pudding mix
1/2 cup vegetable oil
4 eggs
1 cup warm water
1/2 cup poppy seed (to taste)
2 lemons, juice of
1 1/2 cups powdered sugar

1 Preheat oven to 350F.
2 Grease a bundt pan.
3 Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
4 Bake for 45 minutes or until toothpick tests clean.
5 While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
6 When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
7 Allow cake to cool and then remove from the pan.