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Cook'n with Betty Crocker 
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Lemon-Poppy Seed Brunch Cake |
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Serves: 16 Print this RecipePrep: 10 min Bake: 43 min Cool: 1 hour 10 min 16 TO 24 SERVINGS 1 package Betty Crocker SuperMoist yellow (lemon) cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 2 tablespoons poppy seeds Grated lemon peel, if desired Lemon Glaze: 1 cup powdered sugar 1-2 tablespoons lemon juice 1/4 teaspoon grated lemon peel 1 Heat oven to 350°. Grease 12-cup bundt cake pan with shortening; lightly flour. 2 Make cake mix as directed on package, using water, oil and eggs. Stir poppy seed into batter. Pour into pan. 3 Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. 4 Spread Lemon Glaze over top of cake, allowing some to drizzle down side. Garnish with lemon peel. Store loosely covered at room temperature. Lemon Glaze: Mix powdered sugar, 1 tablespoon lemon juice and the lemon peel. Stir in additional lemon juice, 1 teaspoon at a time, until smooth and consistency of thick syrup. High Altitude (3500 to 6500 feet): Add 1 tablespoon all-purpose flour to dry cake mix. Decrease oil to 2 tablespoons. Bake 40 to 45 minutes. 1 Serving: Calories 275 (Calories from Fat 115); Fat 13g (Saturated 4g); Cholesterol 40mg; Sodium 220mg; Carbohydrate 37g (Dietary Fiber 0g); Protein 2g. % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 2%. Betty's Tip Poppy seed can become rancid if stored for long periods of time in your cupboard. Put it in your freezer, and it will keep indefinitely. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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