Lemon-Poppy Seed Brunch Cake
50 to 55 minutes
2 cups water
1/2 cup vegetable oil
2 (15.8 ounce) package Betty Crocker Lemon-Poppy Seed Muffin Mix
2 tablespoons butter or margarine, melted
1/2 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon lemon juice
Heat oven to 350 degrees F. Grease 12-cup Bundt cake pan, using pastry
brush. Put about 1 tablespoon flour in pan; tap flour around in pan s
o inside of pan is lightly coated with flour. Turn pan upside down; ta
p gently over wastebasket to remove extra flour.
Stir together water, oil and eggs in large bowl, using fork. Stir in m
uffin mixes until moistened. Pour into pan; spread evenly with rubber
Bake 50 to 55 minutes or until toothpick inserted in center comes out
clean and top of cake is golden brown. Cool in pan 15 minutes. Turn up
side down onto heatproof serving plate. Remove pan; cool cake complete
Stir together butter, lemon peel, powdered sugar and lemon juice to ma
ke the Lemon Glaze.
Spoon Lemon Glaze over top of cake, letting some drizzle down side.
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