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Lemon-Poppy Seed Brunch Cake



Quick and easy


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 flour. 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 moistened. 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 cake 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

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