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Photo of Glazed lemon-poppy seed loaf cake by WW

Glazed lemon-poppy seed loaf cake

5
Points®
Total Time
1 hr
Prep
10 min
Cook
35 min
Serves
12
Difficulty
Easy
This lemony loaf is a great way to begin or end your day! Make mini loaves if you prefer by dividing the batter among 4 mini loaf pans. Cut each loaf into three pieces.

Ingredients

Cooking spray

4 spray(s)

Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix

12 oz, or similar product

Egg

4 item(s), large

Lemon zest

1 Tbsp

Fresh lemon juice

¼ cup(s)

Water

¾ cup(s)

Vegetable oil

2 Tbsp

Poppy seeds

1 Tbsp

Powdered sugar (confectioner's)

½ cup(s)

Water

1 Tbsp

Instructions

  1. Preheat oven to 350°F. Lightly coat an 8 ½ or 9-inch loaf pan with nonstick cooking spray (or use a nonstick or silicone pan).
  2. In a medium bowl, whisk together cake mix, eggs, lemon zest, lemon juice, 3/4 cup water, oil, and poppy seeds into a smooth batter. Pour batter into prepared pan. Bake until a toothpick inserted into the center of cake comes out clean, about 35 minutes. Cool cake in pan for 10 minutes, then cool on a wire rack.
  3. Meanwhile, to make glaze, in a small bowl stir together sugar and 1 tbsp water. Drizzle over cooled cake. Slice into 12 pieces.
  4. Serving size: 1 piece

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