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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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âMy youngest daughter loves anything with lemon and this is her favorite cake, writes Charolette Westfall from Houston, Texas. It's refreshing and a delight for spring! Also perfect for Easter and easy to pack for early picnics.â Ingredients:
1 package lemon cake mix (regular size) |
3 eggs |
1-1/3 cups orange juice |
1/2 cup canola oil |
1 to 2 tablespoons poppy seeds |
1 teaspoon grated lemon peel |
1 teaspoon grated orange peel |
glaze: |
2 cups confectioners' sugar |
3 to 4 tablespoons orange juice |
1/2 teaspoon grated lemon peel |
1/2 teaspoon grated orange peel |
Directions:
1. In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the poppy seeds, lemon and orange peel.
2. Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over warm cake. Sprinkle with lemon and orange peel. Yield: 12 servings.
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