Lemon-Poppy Seed Brunch Cake
Recipe from Betty Crocker

Perfect for a bake sale or to take to new neighbors, this cake with few ingredients is easy to throw together. And it looks as good as it tastes!


Lemon-Poppy Seed Brunch Cake

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Servings: 16 servings
Prep Time: 15 mins
Total Time: 2 hrs 10 mins
Related Categories: Breakfast and Brunch, Bundt Cake, Poppy Seed Muffins
 
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Ingredients
Cake
  • 2   cups
    water
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  • 1/2   cup
    vegetable oil
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  • 2  
    eggs
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  • 2   packages
    Betty Crocker® lemon-poppy seed muffin mix (15.8 ounces each)
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Lemon Glaze
  • 1   cup
    powdered sugar
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  • 2   tablespoons
    butter or margarine, melted
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  • 1/2   teaspoon
    grated lemon peel
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  • 1   tablespoon
    lemon juice
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Directions
1.
Heat oven to 350 degrees F. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly.
2.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely.
3.
In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side.

Tip:
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
Calories 325 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 350 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 4 g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 36%; Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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Orange-Poppy Seed Bundt Cake

Decked out with rose petals, this orange-glazed cake is perfect for Mother's Day or a bridal shower. If you don't have a Bundt pan, bake it in a 10-inch tube pan.

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