Lemon-Poppy Seed Cake with Lemon Glaze

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

Ingredients

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

Directions

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.

Notes










Tips

Expert Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
210mg
9%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
19g
19%
Protein
2g
2%
% 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.