Lemon Poppyseed Cake

By carvalhohm2

Ingredients

• Streusel:
• 1/4 cup all-purpose flour
• 6 Tbsp. sugar
• 2 Tbsp. cold unsalted butter
• 1 {21.6-oz} box The Cake Mix Doctor’s Old Fashioned Yellow Cake Mix
• 1 cup lowfat Greek yogurt
• 1/2 cup unsalted butter, softened
• Cake:
• 3 large eggs, at room temperature
• 2 tsp. poppy seeds
• 1 tsp. lemon zest
• 3 Tbsp. lemon juice
• 1 cup plus 1 Tbsp. powdered sugar
• 1/2 tsp. lemon zest
• 2 Tbsp. lemon juice

Details

Servings 12
Preparation time 10mins
Cooking time 25mins
Adapted from styleblueprint.com

Preparation

Step 1

Streusel:
Combine all of the ingredients until crumbly. Set aside.

Cake:
Preheat the oven to 350 degrees.

Place the cake mix, yogurt, butter, eggs, poppy seeds, lemon zest and lemon juice in the bowl of an electric stand mixer. Using the paddle attachment, beat on LOW speed 30 seconds, scrape down the bowl, then beat on MEDIUM speed 1 minute, until the batter is smooth and thickened.

Lightly grease 2 {12-cup} muffin tins with cooking spray. Divide the batter evenly among the cups. Sprinkle the streusel mixture evenly over the batter, pressing lightly. Bake 15 to 20 minutes, until the cake springs back lightly when pressed in the center.

Cool in the pans for 5 minutes. Gently remove the cakes using a paring knife, if necessary, and place on a wire rack to cool completely, about 1 hour.

Lemon Glaze:
1 cup plus 1 Tbsp. powdered sugar
½ tsp. lemon zest
2 Tbsp. lemon juice

Stir together all of the ingredients and drizzle over the cooled cakes.