No Reviews
You must be logged in to post a review.
Pretty poppyseeds, yellow lemon, sweet and tangy citrus flavor.
Preheat oven to 350 F. Lightly grease and flour a 13×18 baking pan.
In a large bowl mix the dry cake ingredients together (the cake mix through poppyseeds). Then add the eggs, oil, water, sour cream, lemon zest and vanilla. Mix well, then pour into prepared pan and use a spatula to smooth the top. Bake 25 minutes or until done.
Meanwhile, in a medium sized bowl mix together the drizzle ingredients. It should be a thin, watery drizzle.
When cake is done, remove from oven and allow it to cool 5 minutes. Using a fork, poke holes all over the top of the cake, about 1-2 inches apart. Slowly and evenly pour the drizzle over the top, allowing it to soak into the cake.
Cool, then cut into 35 pieces. This cake freezes well if you need to make it ahead of time.
No Comments
Leave a Comment!
You must be logged in to post a comment.