Lemon-Poppy Seed Cake with Lemon Glaze

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1 serving = 6 Points Plus

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  • 16

Ingredients

  • 1 package Betty Crocker® SuperMoist® lemon cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 tablespoons poppy seed
  • Grated lemon peel, if desired
  • Lemon Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice
  • 1/4 teaspoon grated lemon peel

Preparation

Step 1

Heat oven to 350°. Grease 12-cup fluted tube cake pan with shortening; lightly flour.

Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir poppy seed into batter. Pour into pan.

Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 2 hours.

Spread Lemon Glaze over top of cake, allowing some to drizzle down side. Garnish with lemon peel. Store loosely covered at room temperature.

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