Try a Double-Lemon Poppy Seed Cake for true lemon lovers. This lemon poppy seed cake recipe delivers two bonus citrus kicks, with help from JELL-O Gelatin.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) lemon cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1-1/4 cups water
1/2 cup oil
1/4 cup poppy seed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. butter, softened
2 Tbsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 cup powdered sugar, sifted
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Let's 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 center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.
You'll know it is a special occasion when the aroma from this special treat fills the house.
Sifting the powdered sugar ensures that the prepared icing will be smooth.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.