Tuesday, April 19, 2011

Double-Lemon Poppy Seed Cake

I love anything lemon especially during spring and summer. I am putting this cake on my to make asap list. :)


What You Need:

1 pkg. (2-layer size) lemon cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1-1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. butter, softened
1 cup powdered sugar, sifted
2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided


Make It:

HEAT oven to 350°F.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.

*Sifting the powdered sugar ensures that the prepared icing will be smooth.

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