Lemon Poppy Seed Cake

Teresa Ambra

This delicious coffee cake-type cake starts with a lemon cake mix and gelatin. It's got a wonderful lemony flavor in the cake and the icing. Great for a holiday breakfast or for dessert.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Cakes and Cheesecakes

Cuisine American

Servings

Ingredients

CAKE:

1 box Duncan Hines lemon supreme cake mix
3 oz. pkg. Jello lemon gelatin
3/4 cup canola oil
4 large eggs
1 tsp. RealLemon lemon juice
3/4 cup cream or half-and-half
1/4 cup poppy seeds

LEMON GLAZE:

2 cups powdered sugar
2 tbsp. lemon juice
6 tbsp. water
lemon zest

Instructions

CAKE:

Combine all ingredients with a wooden spoon and pour into a greased and floured bundt pan.
Bake at 350 for 45 minutes or until knife inserted in center comes out clean.
Cool cake completely.
Invert onto serving plate.
Drizzle lemon glaze over top.

LEMON GLAZE:

Mix powdered sugar, lemon juice and enough water to stir so glaze is still thick.
Drizzle glaze over cake.
Grate some lemon peel and sprinkle over top of the icing as desired.

Notes

NOTE: Each oven is different, if you insert a knife all the way to the bottom of the bundt pan and there is still goo on the knife when you bring it out, you need to continue baking until the knife comes out clean.

Keyword cake, coffee cake, dessert, lemon

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