Lemon Poppyseed Cake
¼ cup poppy seeds
¼ cup milk
1 package lemon cake mix
1 package instant vanilla pudding mix
1 cup water
½ cup vanilla oil
4 eggs
Soak poppy seeds in milk for 2 hours. Preheat oven to 350. Grease and flour a 10” Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil and eggs. Beat on low speed until well blended. Scrape bowl and beat 4 minutes. Blend in poppy seeds. Pour batter into prepared pan. Bake 60 minutes until toothpick comes out clean. Let cool 10 minutes before turning out onto a rack to cool completely.
