1/4 c poppy seeds
1/4 c milk
1 (18.25 oz) pkg lemon cake mix
1 (3.4 oz) pkg instant lemon
pudding mix
1 c water
1/2 c oil or 1/4 c plus 1 c applesauce
4 eggs
Soak seeds in milk for 2 hours. Preheat oven to 350. Grease and flour 10 inch bunt pan. In large bowl, mix cake mix and pudding mix. Make well in center and pour in water, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 min. on med. speed. Blend in poppy seed mixture. Pour batter into prepared pan. Bake for 60 min. or until toothpick comes out clean. Let cool 10 min. then turn out onto wire rack and cool completely.
For glaze use thinned buttercream frosting w/no lemon
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