This cake is moist, delicious, and very easy to make. It uses a couple mixes, so there are more processed ingredients, but it’s great in a pinch if you’re short on time. It’s another heirloom recipe from my mom’s recipe box, credited to Mary Blalock, who was our neighbor when I was growing up.

Someday, I might try retooling this to make a version from scratch without mixes. But for now, it’s a solid version of the classic poppyseed cake.

1 yellow butter cake mix
1 instant vanilla pudding package (small)
4 eggs
1 c. water
1/2 c. salad oil (vegetable oil)
1/4 c. poppyseeds
sugar (for pan)

Grease a Bundt pan and sprinkle with sugar. (The added sugar will add a little crispiness to the top and help loosen the cake from the pan later.)

Mix all ingredients together and beat until mixed. Pour into the pan and bake at 350F for 50 minutes.

Wait until the cake has cooled before turning out of the pan.

Optional: After the cake has cooled, drizzle on a thin glaze with the following:

1 c. powdered sugar
3 tbsp. water, milk, cream, or evaporated milk (or some combination thereof)
1 tsp. lemon extract