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
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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