When we lived in San Jose, one of my good friends made this cake for my birthday. It's moist and delicious and has a bright lemon flavor.
-Melissa Rideout
1 (18.5 oz) package yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup plain or lemon yogurt
4 extra large eggs, or 1 cup egg whites
3 tablespoons fresh lemon juice
Zest of one lemon
1 (18.5 oz) package yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup plain or lemon yogurt
4 extra large eggs, or 1 cup egg whites
3 tablespoons fresh lemon juice
Zest of one lemon
1-2 tablespoons poppy seeds
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil, water, yogurt and eggs. Beat at medium speed with an electric mixer 4 minutes. Stir in lemon zest and poppy seeds.
Pour batter into a greased and floured 10 cup bundt pan. Bake at 350 for 40 minutes or until a wooden toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Invert on cake plate and drizzle with lemon glaze.
LEMON GLAZE
1 cup sifted powdered sugar
3 Tbs. fresh lemon juice
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil, water, yogurt and eggs. Beat at medium speed with an electric mixer 4 minutes. Stir in lemon zest and poppy seeds.
Pour batter into a greased and floured 10 cup bundt pan. Bake at 350 for 40 minutes or until a wooden toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Invert on cake plate and drizzle with lemon glaze.
LEMON GLAZE
1 cup sifted powdered sugar
3 Tbs. fresh lemon juice
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