12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours
1 Heat oven to 350°F. Grease or spray bottom only of 13 × 9-inch pan.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
3 Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
4 Cool cake on cooling rack 5 minutes. With long-tined fork or toothpick, poke holes halfway down in cake every ½-inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
5 Spread frosting evenly over cake. Sprinkle with lemon peel.
1 Serving: Calories 400; Total Fat 19g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 310mg; Total Carbohydrate 53g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½
Sweet Secret This cake also works well with other citrus flavors such as orange and lime. Have fun experimenting!
Simple Sparkle Raspberries make a lovely garnish for this poke cake. Just include a few on each plate as you’re serving.