Betty Crocker™ Super Moist™ lemon cake mix, combined with a generous amount of poppy seed, is moistened with a bright, lemon-flavored syrup for this new twist on a classic muffin.
Lemon Poppy Seed Poke Cake
- Prep Time 20 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 7
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 tablespoons poppy seed
Lemon Syrup
- 1/3 cup sugar
- 1/4 cup freshly squeezed lemon juice
Topping
- 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
- 1 teaspoon grated lemon peel
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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Step2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
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Step3Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
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Step4Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
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Step5Spread frosting evenly on top of cake. Sprinkle with lemon peel.
Nutrition
Nutrition Facts are not available for this recipe
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