Lemon Poppy Seed Pound Cake

• 1 (18.25 oz.) yellow cake mix- Duncan Hines Moist Deluxe
• 8 oz. (brick style) fat-free cream cheese, softened
• 3/4 c. water
• 2 large eggs
• 2 large egg whites
• 2 Tbsp. grated lemon zest
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. poppy seeds
• 1 c. confectioners' sugar
• 1 1/3 Tbsp. fresh lemon juice (may need more for glaze)

1. Preheat oven to 350u0b0.
2. Spray 10-inch tube cake pan with cooking spray.
3. Mix cake mix, cream cheese, water, eggs, egg whites, lemon zest, lemon juice, and poppy seeds together with an electric mixer on low speed for 30 seconds to moisten.
4. Increase speed to medium and blend well- about 2 minutes.
5. Pour into prepared pan, and bake about 40 minutes until done.
6. Cool in pan on rack for 20 minutes.
7. Remove cake from pan and cool completely. Prepare glaze by stirring together sugar and lemon juice until mixture forms a smooth thick glaze.
8. Spoon over cooled cake, let drip down sides. Makes 18 servings.

yellow cake, brick style, water, eggs, egg whites, lemon zest, lemon juice, poppy seeds, confectioners, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75072 (may not work)