Poppy seeds add a little crunch and lemon provides refreshing flavor to a family-favorite tube cake.
Lemon-Poppy Seed Cake with Lemon Glaze
- Prep Time 15 min
- Total 3 hr 10 min
- Ingredients 6
- Servings 16
Ingredients
Cake
- 1 box lemon cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 tablespoons poppy seed
Lemon Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
- 1/4 teaspoon grated lemon peel
Instructions
-
Step1Heat oven to 350°F (325°F for dark on nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
-
Step2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir poppy seed into batter. Pour into pan.
-
Step3Bake as directed on box. Cool in pan 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 2 hours.
-
Step4In small bowl, 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. Spread over top of cake, allowing some to drizzle down side. Garnish with additional grated lemon peel, if desired. Store loosely covered.
Nutrition
210
Calories
9g
Total Fat
2g
Protein
30g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 210mg
- 9%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 19g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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