Saturday, April 30, 2011

Lemon-Poppy Seed Cake

I made this for Easter and it was so yummy. Too many desserts @ the Bartlett Easter that not a whole lot of it got eaten so I ended up eating most of it haha!

Lemon-Poppy Seed Cake
Makes 16 servings

1 Box Betty Crocker SuperMoist Lemon Cake Mix
1 Cup Water
1/2 Cup Olive Oil
3 Eggs
2 Tablespoons Poppy Seed
1/2 Cup Betty Crocker Rich & Creamy Lemon Frosting

1. Heat oven to 325*F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seeds into batter. Pour into pan.

3. Bake 38-42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. Store loosely covered.

4. In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake (I used a knife and drizzled it on so it looked nicer), allowing some to drizzle down the sides. Store loosely covered.

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