Lemon-Poppy Seed Brunch Cake

Prep Time:
0 minutes
Cook Time:
50 to 55 minutes



1/2cupvegetable oil,


2(15.8 ounce) packageBetty Crocker Lemon-Poppy Seed Muffin Mix,

2tablespoonsbutter or margarine, melted,

1/2teaspoongrated lemon peel,

1cuppowdered sugar,

1tablespoonlemon juice,


1Heat 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 flour. Turn pan upside down; tap gently over wastebasket to remove extra flour.

2Stir together water, oil and eggs in large bowl, using fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly with rubber spatula.

3Bake 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 upside down onto heatproof serving plate. Remove pan; cool cake completely.

4Stir together butter, lemon peel, powdered sugar and lemon juice to make the Lemon Glaze.

5Spoon Lemon Glaze over top of cake, letting some drizzle down side.

Nutritional Information

No Nutritional Information Available

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