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Lemon-Poppy Seed Brunch Cake
Prep Time:
0 minutes
Cook Time:
50 to 55 minutes

2 cups water

1/2 cup vegetable oil

2 eggs

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 so inside of pan is lightly coated with f
lour. Turn pan upside down; tap gently over wastebasket to remove extra flour.
Stir together water, oil and eggs in large bowl, using fork. Stir in muffin mixes until mo
istened. Pour into pan; spread evenly with rubber spatula.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top of cak
e is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate.
Remove pan; cool cake completely.
Stir together butter, lemon peel, powdered sugar and lemon juice to make the Lemon Glaze.
Spoon Lemon Glaze over top of cake, letting some drizzle down side.

Nutritional Information

No Nutritional Information Available


No Source Information Available