Lemon Poppy Seed Bundt Cake

Melissa Gardner

Ingredients:
2 cups Water
2 Eggs
½ cup Vegetable Oil
2 packages Lemon-Poppy Seed Muffin Mix

Glaze:
2 tbsp Butter, melted
½ tsp. grated Lemon Peel
1 cup Powdered Sugar
1 tbsp Lemon Juice

Heat oven to 350. Grease 12 cup bundt pan; lightly flour. Stir water, oil and eggs in large bowl. Stir in muffin mixes until moistened. Pour into pan; spread evenly. Bake 50-55 minutes or until toothpick inserted in center comes out clean and top of cake is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate. Remove pan; cook cake completely. Spoon Lemon Glaze over top of cake, letting some drizzle down the sides.

Glaze: Stir butter, lemon peel and powdered sugar in bowl using spoon. Stir in lemon juice until glaze is smooth and can be drizzled easily.