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 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.
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