The weather is getting warmer :) I don't know about you, but I'm getting ready for the brighter flavors of Spring and Summer. This one is sure to become a favorite.
1 package lemon cake mix (regular size - not Jiffy)
1 package (3 oz) Lemon flavor gelatin
1 1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seeds
1/2 cup (4 oz) Cream Cheese spread
2 Tbsp butter (softened)
1 cup powdered sugar
2 Tbsp lemon zest
1 Tbsp lemon juice
Heat oven to 350 degrees.
Beat cake mix, lemon gelatin, water oil and eggs with mixer until well blended. Stir in poppy seeds. Pour into well-greased bundt pan.
Bake 50 minutes to 1 hour or until cake is springy to the touch. Cool in pan 30 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over cake and garnish with lemon zest.
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