This cake would be the perfect dessert for any spring or Easter dinner. The cake was light, but rich with lemon flavor, and I especially loved the lemon cream cheese frosting!
1 lemon cake mix
1 (3 oz.) box lemon gelatin
1 1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seed
1/2 cup (12 of 8oz container) Cream Cheese Spread
2 Tbsp butter, softened
1 cup powdered sugar, sifted
2 Tbsp shredded peel and 1 Tbsp juice form 1 lemon, divided
Heat over to 350 degrees.
Beat first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured bundt pan.
Bake 50 min or until toothpick inserted comes out clean. Cool in pan 30 min. Loosen cake and invert onto wire rack. Cool completely.
Beat cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.
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