Lemon-Poppy Seed Brunch Cake

Name: Lemon-Poppy Seed Brunch Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, melted; 2 eggs; 1 Tbsp lemon juice; 1 teaspoons grated lemon peel; 896 grams packages each) Betty lemon-poppy seed muffin mix; 237 milliliters powdered sugar; 118 milliliters vegetable oil; 473 milliliters water

Lemon-Poppy Seed Brunch Cake might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains roughly 11g of protein, 32g of fat, and a total of 402 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of butter, betty lemon-poppy seed muffin mix, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Heat oven to 350F. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened.

Ingredients you will need

All Purpose Flour

Water

Egg

Cooking Oil

Equipment you will use

Cake Form

Bowl

Oven

Pour into pan; spread evenly.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

Remove pan; cool cake completely.

Equipment you will use

Frying Pan

In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side.

Ingredients you will need

Powdered Sugar