Lemon-Poppy Seed Cake with Lemon Glaze

Poppy seeds add a little crunch and lemon provides refreshing flavor to a family-favorite tube cake.

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Prep Time 15 min
Total Time 3 hr 10 min
Servings 16

Ingredients

Cake

1: box Betty Crocker® SuperMoist® 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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Directions

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.