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Lemon-Poppy Seed Cake with Lemon Glaze

Lemon-Poppy Seed Cake with Lemon Glaze
  • Prep 15 min
  • Total 3 hr 10 min
  • Ingredients 6
  • Servings 16
Poppy seeds add a little crunch and lemon provides refreshing flavor to a family-favorite tube cake.
Updated August 12, 2011

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
210mg
9%
Potassium
35mg
1%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
19g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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