Lemon Poppy Seed Bundt Cake
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This easy, glazed, Lemon Poppy Seed Bundt Cake can be eaten for breakfast, with your favorite morning drink, or served as a dessert. It's made with lots of lemon juice, which adds a ton of citrusy flavor, and the poppy seeds give it a very light, nutty crunch.
What You'll Need
- 1 (16.5-ounce) package yellow cake mix
- 1 (4-serving-size) package lemon gelatin
- 4 eggs
- 2/3 cup water
- 1/2 cup vegetable oil
- 4 tablespoons lemon juice, divided
- 1/4 cup poppy seeds
- 1 cup confectioners' sugar
What to Do
- Preheat oven to 350 degrees F. Coat a 12-cup (10-inch) Bundt pan with cooking spray; sprinkle with flour.
- In a large bowl, combine cake mix, gelatin, eggs, water, oil, and 2 tablespoons lemon juice; beat 1 to 2 minutes, or until well blended. Stir in poppy seeds. Pour batter into prepared pan.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar and remaining lemon juice until smooth. Drizzle over cake.
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