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Triple Lemon Poppyseed Cake
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Description
My husband recently told me that he loved lemon cakes and bars. How did I not know that? I pulled out one of my old childhood favorites and made some updates. This is an easy cake, taking quite a bit of help from packaged ingredients. Sometimes that’s how I roll.
Ingredients
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- ¾ cups Water
- 3 whole Eggs
- ⅔ cups Vegetable Oil
- 1 package (3 Oz. Package) Lemon Gelatin (Jello)
- 2 Tablespoons Poppyseeds
- 2 cups (scant) Powdered Sugar
- 2 whole Lemons, Juiced
- 2 Tablespoons Lemon Zest
Preparation
Put the cake mix, water, eggs, oil and lemon gelatin in a large mixing bowl. Beat at medium speed for 2-3 minutes.
Add the poppyseeds and beat just to incorporate them throughout the batter.
Pour batter into a 9×13″ baking pan that has been greased, or sprayed with cooking spray. Bake 30 – 40 minutes at 350F, until cake pulls away from the edges and is golden brown.
For the glaze:
Mix the scant 2 cups of powdered sugar and the juice of two lemons along with the lemon zest (use a microplane, being careful not to get any of the white pith). Mix glaze with a fork until smooth.
Immediately upon taking the cake out of the oven, poke holes all over the top of it with a fork. The more holes, the better. Pour the glaze over the hot cake. Set aside to cool.
The results are a really nice, intensely lemon-flavored, moist cake.
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