Skip to Content
Menu

Lemon Poppy Seed Poke Cake

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

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

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • Step 
    2
    In 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.
  • Step 
    3
    Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
  • Step 
    4
    Cool 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.
  • Step 
    5
    Spread frosting evenly on top of cake. Sprinkle with lemon peel.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved