The classic combination of lemon and poppy seeds makes this a moist and tangy cake perfect with a cup of tea.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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
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How do I make it ?
Heat oven to 350°F.
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.
Kraft Kitchen Tips!
Sifting the icing sugar ensures that the prepared icing will be smooth.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 4.5 g
Cholesterol 55 mg
Sodium 290 mg
Carbohydrate 39 g
Fibre 1 g
Sugars 27 g
Protein 4 g
16 servings, 1 piece (83 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.