Lemon Poppy Seed Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

2

tablespoons poppy seed

1/3

cup sugar

1/4

cup freshly squeezed lemon juice

1

container Betty Crocker™ Whipped fluffy white frosting

1

teaspoon grated lemon peel

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

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.

Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.

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.

Spread frosting evenly on top of cake. Sprinkle with lemon peel.

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