LEMON POPPY SEED LAYER CAKE

FOR THE CAKE:
1 (18.25 ounce) package plain lemon cake mix
1 (3.4 ounce) package lemon instant pudding mix
1 (8 ounce) container low-fat lemon yogurt
1/2 cup vegetable oil
4 large eggs
2 tablespoons poppy seeds
3/4 cup water
FOR THE FROSTING:
1 (8 ounce) package reduced-fat cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
About 4 cups powdered sugar, sifted, divided use
1 teaspoon grated lemon zest (colored portion of peel)
2 teaspoons fresh lemon juice

TO PREPARE CAKE:
Place a rack in the center of the oven; preheat to 350 degrees F. Lightly grease two (9-inch) round cake pans with shortening. Dust with flour, shaking out the excess.

Combine cake mix, pudding mix, yogurt, oil, eggs and poppy seeds in a large mixing bowl. Add water; beat with an electric mixer on low speed until moistened, about 30 seconds. Stop the mixer; scrape down the sides of the bowl with a rubber spatula. Beat on medium 2 minutes or until thick and well blended, scraping down the bowl if necessary. Divide batter between pans, smoothing with a rubber spatula.

Bake until cakes are golden brown and spring back when lightly pressed with a finger, 25 to 30 minutes. Let cool on wire racks for 10 minutes. Run a dinner knife around the edge of each cake; invert each onto a wire rack, then invert again onto another rack so that the cakes are right side up. Let cool completely, about 20 minutes.

TO PREPARE FROSTING:
In a large mixing bowl, beat cream cheese and butter on low speed until creamy, about 30 seconds. Add 2 cups powdered sugar, lemon zest and juice; beat on low until the mixture is combined, 30 seconds. Add 1 1/2 cups powdered sugar; beat until smooth and spreadable, about 30 seconds. Increase mixer speed to high; beat until thickened and fluffy, about 1 minute, adding the remaining 1/2 cup sugar a bit at a time if necessary.

Fill and frost the cake layers.

Servings: 12
Source: The Dinner Doctor by Anne Byrn