Lemon Poppy Seed Cake - cooking recipe

Ingredients

1 box lemon cake mix (without pudding)
1 (3.4 oz.) box lemon instant pudding mix
1 c. water
1/2 c. vegetable oil
4 eggs
1/2 c. pecans
1 Tbsp. poppy seed
2 Tbsp. powdered sugar
1/2 c. lemon juice

Preparation

Combine first 5 ingredients in a large bowl.
Beat at medium speed until blended.
Stir in pecans and poppy seed.
Pour batter into three (8 x 3 3/4 x 2 1/2-inch) greased loaf pans.
Bake at 350\u00b0 for 40 to 50 minutes. Cool for 10 minutes.
Combine powdered sugar and lemon juice.
Gradually brush on the cakes.
Let cool completely on wire racks.
Refrigerate up to a week or freeze up to 3 months.