Lemon-Poppyseed Cake Recipe!

Preparation Time 20 min Total Time 53 min Recipe Makes 16

1 pkg (510 g) Betty Crocker* SuperMoist Lemon Cake Mix Water, vegetable oil and eggs as called for on cake mix package 2 tbsp (25 mL) poppy seeds 3/4 cup (175 mL) Betty Crocker* Creamy Deluxe French Vanilla or Whipped Vanilla Frosting 1 tsp (5 mL) lemon juice 1/2 tsp (2 mL) grated lemon rind

Instructions Heat oven to 325°F (160°C). Grease and flour or spray with non-stick cooking spray a 12-cup (3 L) fluted tube cake pan. 2 Make cake as directed on package. Stir poppy seeds into batter. Pour into pan.

Bake 43 to 48 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack; cool completely, about 1 hour.

Remove pan; cool cake completely, about 1 hour. Store loosely covered. Combine frosting, lemon juice and lemon rind in microwaveable bowl. Microwave frosting uncovered on medium (50%) power 20