Lemon Poppy Seed Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix with pudding*
• 3/4 cup water
• 1/4 cup lemon juice
• 1/4 cup Sunsweet Lighter Bake
• 1/4 cup poppy seed
• 1 tablespoon grated lemon peel
• 3 large eggs

Icing

• 1 cup sifted confectioners' sugar
• 2 tablespoons lemon juice

Instructions

1. Coat a 12-cup tube pan with cooking spray; set aside.

Cake

1. Combine all ingredients and beat on low speed 30 seconds; continue on medium speed for 2 minutes.
2. Pour into prepared pan.
3. Bake in preheated 350 degrees F oven for 40 to 45 minutes or until springy to the touch.
4. Cool for 10 minutes.
5. Remove from pan; cool completely.
6. Drizzle with icing.

Icing

1. Stir together until smooth.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.