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Nutrition Facts
Serving Size 50 g
(Approx. 24 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2.5 g 13%
Trans Fat 1.0 g
Cholesterol 15 mg 5%
Sodium 220 mg 9%
Total Carbohydrate 29 g 10%
Dietary Fiber 0 g 0%
Sugars 18 g
Protein 3 g
Vitamin A 2% Iron 2%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lemon-Poppy Seed Brunch Cake

Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 h 10 m
24  People


Recipe makes 24 Servings

2 14.5 boxes Betty Crocker Lemon-Poppy Seed Muffin Mix
2 H-E-B Large Grade AA Eggs
1/2 cup(s) Hill Country Fare Vegetable Oil
2 Tbsp unsalted butter
1/2 Tsp lemon, grated peel
1 cup(s) H-E-B Powdered Sugar
1 Tbsp lemon, juiced
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Heat oven to 350°F.
Grease 12-cup Bundt cake pan.
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 50-55 minutes 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 glaze over top of cake, letting some drizzle down side.



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