My youngest daughter loves anything with lemon, and this is the cake she most desires. It’s refreshing and easy to pack for picnics.
—CHAROLETTE WESTFALL HOUSTON, TX
PREP: 15 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 12 SERVINGS
1package lemon cake mix (regular size)
3eggs
1 1/3 cups orange juice
1/2cup canola oil
1to 2 tablespoons poppy seeds
1teaspoon grated lemon peel
1teaspoon grated orange peel
GLAZE
2cups confectioners’ sugar
3to 4 tablespoons orange juice
1/2teaspoon grated lemon peel
1/2teaspoon grated orange peel
1. In a large bowl, combine cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds and lemon and orange peel. Pour into a well-greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners’ sugar and orange juice until smooth. Drizzle over warm cake. Sprinkle with lemon and orange peel.