Lemon-Poppyseed Cake

Name: Lemon-Poppyseed Cake
Prep time: 20 min
Total time: 53 min
Yield: 16
Ingredients: 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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Prep 20 min
Total 53 min
Servings 16

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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.

Aug 20, 2014

Ingredients

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

Steps

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.