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Lemon-Poppy Seed Cake
Lemon-Poppy Seed Cake
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Prep Time:
20 minutes
Total Time:
2 hours 5 minutes
Enhance a lemon-poppy seed cake with a zesty twist using a lemon cake mix and a quick microwave lemon glaze for ultimate moistness and flavor.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 tablespoons poppy seed
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Lemon Frosting*
Instructions:
  • Preheat the oven to 325°F. Prepare a 12-cup fluted tube cake pan by greasing and flouring it, or by spraying it with baking spray with flour.
  • Prepare the cake batter following the instructions on the box, but gently fold in the poppy seeds for added texture. Transfer the batter to the pan.
  • Follow baking instructions on the box for a fluted tube pan. Allow the cake to cool in the pan for 15 minutes, then invert onto a heatproof serving plate. Remove the pan and let the cake cool completely, which should take about 1 hour.
  • Microwave the frosting in a microwave-safe bowl, uncovered, on Medium (50%) power for 15 seconds. Spread it over the top of the cake, letting some drip down the sides. Store the cake loosely covered.

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