Lemon Poppyseed cake

By jeaninemg

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

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

Details

Servings 16
Preparation time 20mins
Cooking time 125mins

Preparation

Step 1

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.













Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens



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!