I just made this the other day and it turned out great. I followed the other reviewers suggestion by replacing some milk with lemon juice and it was yummy I did not do a glaze just dusted with powdered sugar could not have been simpler thanks for sharing such an easy recipe !!

Very good, with great reviews from the people who ate it, although not as moist as I would have liked. I followed the recommendations by the previous reviewer, replacing 1/4 milk with fresh squeezed lemon juice, and using her recommended lemon juice/powdered sugar glaze. I made it as a 2-layer 9" round with glaze between layers. I will definitely make it again, maybe adding some additional milk or lemon juice.

Flora, you have come up with a cake mix winner in my book! In many of my reviews I've mentioned my general disdain for cake mixes, but I do love toying with them and occasionally I come across one that sets itself apart. I have never seen another recipe like this one, wanted to give it a try, and wanted to make it a Lemon Poppy Seed Pound Cake. I started by soaking 1/4 cup of poppy seeds in 1/4 cup milk for two hours. For the cake, I did use the lemon cake mix, but wanted to make sure it was good and lemony and, more important, didn't have that typical boxed cake mix taste. For the 3/4 cup milk called for, I replaced 1/4 cup with fresh lemon juice. I mixed it with 1/2 cup milk and let it set till it curdled. After mixing up the batter I added the poppy seed/milk mixture and the grated zest of one lemon. I finished the cake with a simple glaze of fresh lemon juice and powdered sugar. My, was this good! Finally, a cake mix "pound cake" that really has the dense, moist crumb of a true pound cake. And the cake is truly, refreshingly lemony. Simply excellent, and I can't help but think it would be just as wonderful with other cake mixes as well!