• 1 (18-oz) box yellow cake mix
  • 3 eggs
  • 1/2 cup canola oil
  • 1 cup water
  • 1/4 cup lemon juice
  • 2 Tbsp poppy seeds (plus more for top)
  • For Icing:
  • 2 cups confectioners’ sugar
  • 1/4 cup melted butter
  • 1 tsp finely grated lemon zest
  • 3 Tbsp lemon juice


1. Preheat oven to 350°F.

2. Coat a 10-inch fluted tube pan with cooking spray.

3. In a large bowl, beat cake mix, eggs, oil, water, and juice for 3 minutes on medium. Stir in poppy seeds. Pour batter into pan. Bake for 40 minutes or until a toothpick inserted into cake comes out clean.

4. Cool in pan for 5 minutes. Invert onto a wire rack to finish cooling.

5. In a small bowl, beat confectioners’ sugar, butter, lemon zest, and lemon juice to make a thick glaze. Drizzle over cake, allowing some to run down sides. Sprinkle cake with poppy seeds.

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