Lemon Poppy Seed Cake

Ingredients and Weight:

• Lemon cake mix (1 box, 15.25 oz)
• Vegetable oil (1/3 cup)
• Eggs (3)
• Poppy seeds (1/4 cup)
• Lemon juice (1/4 cup)
• Powdered sugar (1 cup)
• Milk (1-2 tablespoons)
• Butter (1/2 cup, softened)
• Cream cheese (8 oz, softened)

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, combine cake mix, oil, and eggs. Mix with a whisk or electric mixer until well combined.
3. Fold in poppy seeds and lemon juice. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cake cool completely in the pan.
5. In a separate bowl, cream together butter and cream cheese until light and fluffy. Gradually add powdered sugar and continue mixing until well combined. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
6. Frost the cooled cake and sprinkle with additional poppy seeds, if desired.

Nutritional Information:

Per serving (1/8 of the cake):

• Calories: 350
• Fat: 18g
• Cholesterol: 90mg
• Sodium: 280mg
• Carbohydrates: 45g
• Protein: 4g

Dish Characteristics:

• Refreshing and tangy lemon flavor
• Moist and tender crumb
• Creamy and decadent frosting
• Classic and elegant presentation

User Comments:

• "This cake was absolutely delicious! The lemon flavor was perfect and the frosting was incredibly creamy. It was a big hit with my guests."
• "I've made this cake several times now and it always turns out amazing. It's so easy to make and everyone loves it."
• "This is my go-to recipe for lemon cake. It's so moist and flavorful, and the frosting is the perfect complement."

Special Precautions and Tips:

• Be careful not to overmix the batter, as this can make the cake tough.
• If you don't have a lemon cake mix on hand, you can use a white cake mix and add 1 tablespoon of lemon zest and 1/2 teaspoon of lemon extract.
• To make the frosting ahead of time, simply cover it with plastic wrap and refrigerate for up to 3 days. Bring to room temperature before using.