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Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- 1 pkg. (2-layer size) lemon cake mix
- 1 pkg. (85 g) Jell-O Lemon Jelly Powder
- 1-1/4 cups water
- 1/2 cup oil
- 4 eggs
- 1/4 cup poppy seed
- 1/2 cup Philadelphia Cream Cheese Product
- 2 Tbsp. butter, softened
- 2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided
- 1 cup icing sugar, sifted
Method
- Heat oven to 350F.
- Beat first 5 ingredients in large bowl with mixer until blended.
- Stir in poppy seed.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min.
- to 1 hour or until toothpick inserted near centre comes out clean.
- Cool cake in pan 30 min.
- Loosen cake from sides of pan with knife.
- Invert cake onto wire rack; gently remove pan.
- Cool cake completely.
- Beat cream cheese product, butter and lemon juice in medium bowl with mixer until blended.
- Gradually beat in sugar; spread over cake.
- Garnish with lemon peel.
