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Poppy Seed Citrus Cake

“My youngest daughter loves anything with lemon and this is her favorite cake," writes Charolette Westfall from Houston, Texas. "It's refreshing and a delight for spring! Also perfect for Easter and easy to pack for early picnics.”

12 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

1 package lemon cake mix (regular size)
3 eggs
1-1/3 cups orange juice
1/2 cup canola oil
1 to 2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
GLAZE:
2 cups confectioners' sugar
3 to 4 tablespoons orange juice
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel

Directions

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 peel.
Pour into a well-greased and floured 10-in. fluted tube pan. 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 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
peel. Yield: 12 servings.

2 of 2

Poppy Seed Citrus Cake (continued)

Nutrition Facts: 1 slice equals 369 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 290 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.