Glazed Lemon Poppy Seed Cake Recipe

This is a wonderful dessert recipe. This glazed lemon poppy seed cake recipe requires few ingredients. It is so easy because it uses two packages of inexpensive muffin mix. Even if you are not a baker, you can do this.

Do you remember in the 1990's when lemon poppy seed cake was so popular that they were selling gift boxes of it in department stores in the mall? They would meet you as you got off the elevator and give you a small sample, and it tasted so moist and tart. This cake is reminiscent of those department store cakes, but even better because of the sweet and sour glaze.

Ingredients:

Martha White Lemon Poppy Seed Muffin Mix: two packages
1 cup milk
1/4 cup reconstituted lemon juice
1 1/2 cup powdered sugar

Directions:

1. Mix the muffin mixes according to package directions.
2. Pour into a greased pan, and bake according to package directions. The time may be a little different than package directions, since they are not being baked as muffins.
3. When the cake comes out, poke holes across the entire surface of the cake.
4. In a microwaveable bowl, mix powdered sugar and lemon juice with a whisk.
5. Microwave in 30 second increments, repeating 3 times.
6. Pour the glaze over the cake and allow to soak in.
7. After the cake cools, cover and refrigerate. It needs cool for several hours or overnight before being being served.