Poppy Seed Citrus CakeMy youngest daughter loves anything with lemon and this is her favorite cake,” writes Charolette…
Poppy Seed Citrus Cake
1 package lemon cake mix (regular size) 3 large eggs 1-1/3 cups orange juice 1/2 cup canola oil 1 to 2 tablespoons poppy seeds 1 teaspoon grated lemon zest 1 teaspoon grated orange zest GLAZE: 2 cups confectioners’ sugar 3 to 4 tablespoons orange juice 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest
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 zest.
Pour into a well-greased and floured 10-in.
fluted tube pan.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar and orange juice until smooth.
Drizzle over warm cake.
Sprinkle with lemon and orange zest.
Nutrition Facts 1 slice:
- 369 calories, 14g fat (3g saturated fat), 53mg cholesterol, 290mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 3g protein.