POPPY SEED CITRUS CAKE

Poppy Seed Citrus Cake image

"My youngest daughter loves anything with lemon and this is her favorite cake," writes Charolette Westfall from Houston, Texas. "It's refreshing and a delight for spring! Also perfect for Easter and easy to pack for early picnics."

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 package lemon cake mix (regular size)
3 large eggs
1-1/3 cups orange juice
1/2 cup canola oil
1 to 2 tablespoons poppy seeds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
GLAZE:
2 cups confectioners' sugar
3 to 4 tablespoons orange juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest

Steps:

In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the poppy seeds, lemon and orange zest. , Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over warm cake. Sprinkle with lemon and orange zest.

Nutrition Facts : Calories 369 calories, Fat 14g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 290mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.