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Prep 15min
Total3hr10min
Ingredients6
Servings16
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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
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Steps
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
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
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
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.
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Poppy seed can become rancid if it is stored for a long period in your cupboard. Stick it in your freezer, and it will keep almost forever.
Scatter a few fresh blueberries or raspberries over slices of this lemony cake.
How many lemons do you need for this recipe? One will be fine. One lemon yields 1 1/2 to 3 teaspoons of grated peel and 2 to 3 tablespoons of juice.
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