LEMON POPPY SEED CAKE

FOR THE CAKE:
1 pkg. lemon cake mix (with pudding in mix)
1 cup water
1/3 cup oil
3 eggs
2 tbsp. poppy seeds (plus additional for garnish)
FOR THE GLAZE:
1 cup powdered sugar
1tbsp. lemon juice
1tbsp. milk
1tbsp. butter or margarine, softened
2 to 3 drops yellow food coloring

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

In large bowl, combine cake mix (dry), 1 cup water, oil, eggs, and 2 tbsp. poppy seeds at low speed until moistened, then beat 2 minutes at highest speed. Pour batter into prepared pan.

Bake at 350 degrees F for 35 to 45 minutes or until toothpick comes out clean. Cool upright in pan 25 minutes. Invert onto a serving plate; cool completely.

TO MAKE THE GLAZE:
In small bowl, blend all glaze ingredients (except poppy seeds) until smooth.

Drizzle glaze over cooled cake. Sprinkle poppy seeds over top.

Servings: 16