Preheat your oven to 350 degrees Fahrenheit. This is a crucial step because you want your cake to bake evenly and rise beautifully.
Grease and flour a 9-inch by 13-inch baking pan. This prevents the cake from sticking and ensures it comes out perfectly shaped.
Set the greased pan aside while you prepare the batter.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, water, and canola oil. Using an electric mixer, beat the mixture on low speed for about 30 seconds until the ingredients are combined.
Next, gently fold in the poppy seeds using a spatula.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 30 to 35 minutes. The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
In the meantime, prepare the icing. In a small bowl, mix together the powdered sugar, lemon juice, and a bit of water until smooth.
Once the cake has cooled, you can either flip it out onto a platter and drizzle the icing on top or drizzle it directly onto the cake in the pan.
