Lemon-Poppy Seed Cake with Lemon Glaze

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  • 15 min prep time
  • 3 hr 10 min total time
  • 6 ingredients
  • 16 servings

Ingredients

Cake

1
box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
2
tablespoons poppy seed

Lemon Glaze

1
cup powdered sugar
1
to 2 tablespoons lemon juice
1/4
teaspoon grated lemon peel

Directions

  1. 1 Heat oven to 350°F (325°F for dark on nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  2. 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir poppy seed into batter. Pour into pan.
  3. 3 Bake as directed on box. Cool in pan 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 2 hours.
  4. 4 In small bowl, mix powdered sugar, 1 tablespoon lemon juice and the lemon peel. Stir in additional lemon juice, 1 teaspoon at a time, until smooth and consistency of thick syrup. Spread over top of cake, allowing some to drizzle down side. Garnish with additional grated lemon peel, if desired. Store loosely covered.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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