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Lemon-Poppy Seed Cake

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

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( 34 Ratings)

34 Ratings

5 Stars 56%

4 Stars 26%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 15 )

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Prep Time 20 min
Total Time 2 hr 5 min
Servings 16

Ingredients

1: box Betty Crocker® SuperMoist® lemon cake mix

1: cup water

1/2: cup vegetable oil

3: eggs

2: tablespoons poppy seed

1/2: cup Betty Crocker® Rich & Creamy lemon frosting

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Directions

1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2 Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
3 Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
4 In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

EXPERT TIPS

Expert Tips

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

Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand, and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good dusting with flour, shake the excess from the pan, and your baked cake will slip right out!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 230mg; 230%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 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 Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 8/22/2012 5:24:59 PM REPORT ABUSE jdbaker said:

Rating:

Made this for a party and everyone absolutely loved it! None left at the end of the night! Had to use melted canned frosting due to time constraints. Even left in oven too long and it still came out good. This was my first time using a bundt cake pan and people are now requesting it again! Thank you Betty for making me look good!

This reply was: Helpful Inspiring

Posted 6/9/2011 3:50:52 PM REPORT ABUSE rpscot said:

Rating:

I upped the ante and gave it another twist. I added half a box of lemon cook and serve pudding to it to give it more of a kick and used a simple glaze recipe with vanilla, powdered sugar and water and skim milk. The vanilla in the glaze made the lemon flavor in the cake pop yet toned down the tartness and made it extra yummy! Wonderful recipe. Think Vanilla Pudding would produce the same results. The pudding added made it more like a pound cake.

This reply was: Helpful Inspiring