Lemon-Poppyseed Cake

lemon-poppyseed cake Breakfast
Lemon-Poppyseed Cake
  • Prep 20 min
  • Total 53 min
  • Servings 16

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


1 pkg (510 g) Betty Crocker* SuperMoist Lemon Cake Mix
Water, vegetable oil and eggs as called for on cake mix package
2 tbsp (25 mL) poppy seeds
3/4 cup (175 mL) Betty Crocker* Creamy Deluxe French Vanilla or Whipped Vanilla Frosting
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) grated lemon rind


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  • 1
    Heat oven to 325°F (160°C). Grease and flour or spray with non-stick cooking spray a 12-cup (3 L) fluted tube cake pan.
  • 2
    Make cake as directed on package. Stir poppy seeds into batter. Pour into pan.
  • 3
    Bake 43 to 48 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack; cool completely, about 1 hour.
  • 4
    Remove pan; cool cake completely, about 1 hour. Store loosely covered.
  • 5
    Combine frosting, lemon juice and lemon rind in microwaveable bowl. Microwave frosting uncovered on medium (50%) power 20 seconds. Stir. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Expert Tips

  • Tip: For a lovely presentation, garnish cake with fresh strawberries, raspberries or even blueberries.

Nutrition Information

No nutrition information available for this recipe

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