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Lemon-Poppy Seed Brunch Cake

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Perfect for a bake sale or to take to new neighbors, this cake with few ingredients is easy to throw together. And it looks as good as it tastes!

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(23 Ratings)

23 Ratings

5 spoons 57%

4 spoons 22%

3 spoons 13%

2 spoons

1 spoons

Member Reviews (1)

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PREP TIME
15 Min
TOTAL TIME
2 Hr 10 Min
SERVINGS
16

Cake

2: cups water

1/2: cup vegetable oil

2: eggs

2: packages (15.8 oz each) Betty Crocker® lemon-poppy seed muffin mix

Lemon Glaze

1: cup powdered sugar

2: tablespoons butter or margarine, melted

1/2: teaspoon grated lemon peel

1: tablespoon lemon juice

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1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly.
2 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely.
3 In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side.

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Expert Tips

Fun facts: Each poppy seed measures less than 1/16 inch in diameter. It takes about 900,000 of them to make 1 pound!

This cake is stunning as is, but you can make it even prettier by dusting it with powdered sugar and garnishing with edible flowers.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 325

(Calories from Fat 110 ),

Total Fat 12 g

(Saturated Fat 2 g,

Cholesterol 25 mg;
Sodium 350 mg;
Total Carbohydrate 51 g

(Dietary Fiber 1 g,

Protein 4 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 36.00%;
Iron 10.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 9/12/2010 10:12:25 AM REPORT ABUSE brnoze said:

Rating:

This has become a favorite recipe of mine because it is so easy and by adding fresh lemon zest to the glaze and extra lemon juice over the cooling cake, your guests think it is a baked from scratch treat. I have never been disappointed.

This reply was: Helpful Inspiring