Recipe: Lemon Poppyseed Cake with Lemon Glaze (using cake mix, Weight Watcher's magazine, 2003)

LEMON POPPYSEED CAKE

FOR THE CAKE:
1 (18.25 oz.) pkg yellow cake mix
1 (8 oz.) package brick style fat free cream cheese, softened
3/4 cup water
2 large eggs
2 egg whites
2 tbsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp poppy seeds
FOR THE LEMON GLAZE:
1 cup sifted confectioners' sugar
3 to 4 tsp fresh lemon juice

Preheat oven to 350 degrees F. Spray a 10-inch tube cake pan with nonstick spray.

With an electric mixer on low speed, beat the (dry) cake mix, cream cheese, 3/4 cup water, eggs, egg whites, lemon zest, lemon juice and poppy seeds in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour into pan.

Bake about 40 minutes until toothpick inserted in the cake comes out clean.

TO PREPARE THE GLAZE:
Stir together the confectioners sugar and lemon juice in a medium bowl until the mixture forms a smooth thick glaze.

Spoon glaze over top of cooled cake letting it drip down the sides.

Source: Weight Watcher's magazine January/February 2003