Lemon-Poppy Seed Cake
Ingredients
- 1 (15.25-oz) pkg lemon cake mix
- 1 cup milk
- 3 large eggs
- ½ cup vegetable oil
- 1 Tbsp poppy seeds
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease a 10-inch Bundt pan with shortening.
- Beat cake mix, milk, eggs, and oil in a large bowl at medium speed with an electric mixer until well blended. Stir in poppy seeds. Pour batter into prepared pan.
- Bake 35 to 40 minutes or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes; transfer to a wire rack to cool completely.
- Whisk together sugar and lemon juice. Pour glaze over cooled cake. Store, covered, at room temperature.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
448
|
448
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 5 | 5 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 388 | 388 |
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