Lemon Poppy Seed Cake

Begin by rehydrating the poppy seeds in a liquid of your choice for 2 hours. Next, preheat your oven to the optimal temperature of 350 degrees F (175 degrees C), which is essential for achieving the perfect results.

Prepare a 10-inch Bundt pan by applying a thin layer of cooking spray and dusting it with flour to prevent the cake from sticking.

Mix together the dry ingredients, specifically the cake mix and pudding mix, in a large bowl. Create a small indentation in the center of the mixture and carefully pour in the required liquids, including water, oil, and eggs. Utilize an electric mixer on a low speed setting to blend the ingredients until they are well combined.

After scraping down the sides of the bowl, increase the mixer speed to medium and beat the mixture for 4 minutes. This will ensure that all the ingredients are fully incorporated.

Make sure to incorporate the soaked poppy seeds into the mixture, blending them seamlessly.

Pour the batter into your prepared Bundt pan and bake in a preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in its pan for 10 minutes before transferring it to a wire rack and letting it cool completely.