Lemon Poppy Seed Bread

1 pkg. (18 ½ oz.) lemon cake mix
1 pkg. (3 or 4 oz.) instant lemon pudding mix
¾ cup warm water
½ cup oil
1 tsp. lemon extract
1 tsp. almond extract
4 eggs
1/3 cup poppy seeds
¼ cup powdered sugar
Juice of one lemon
Additional powdered sugar (optional)

In mixing bowl, combine cake and pudding mix. Add water, oil and extracts. Beat for 30 seconds on low speed. Add eggs one at a time. Beat well – beat 4 minutes on medium speed. Stir in poppy seeds. Pour into greased fluted tube pan. Bake at 350 degree for 50 to 60 minutes or till toothpick inserted in center comes out clean. Cook in pan before removing. Invert onto serving plate. Combine powdered sugar and lemon juice. Drizzle over warm cake. Cool. Dust with powdered sugar, if desired.

Yield 12 – 16 servings.