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
Prep Time: 15 mins
Total Time: 2 hrs 10 mins
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    • 2   cups 
    • 1/2  cup 
      vegetable oil
    • 2   
    • 2   packages 
      Betty Crocker® lemon-poppy seed muffin mix (15.8 ounces each)
    Lemon Glaze
    • 1   cup 
      powdered sugar
    • 2   tablespoons 
      butter or margarine, melted
    • 1/2  teaspoon 
      grated lemon peel
    • 1   tablespoon 
      lemon juice
    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.
    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.
    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.

    High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
    Nutrition information
    Per Serving: cal. (kcal) 325, Fat, total (g) 12, chol. (mg) 25, sat. fat (g) 2, carb. (g) 51, fiber (g) 1, pro. (g) 4, vit. A (IU) 97, sodium (mg) 350, calcium (mg) 363, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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