Triple Lemon Poppyseed Cake

• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 3/4 cups Water
• 3 whole Eggs
• 2/3 cups Vegetable Oil
• 1 package (3 Oz. Package) Lemon Gelatin (Jello)
• 2 Tablespoons Poppyseeds
• 2 cups (scant) Powdered Sugar
• 2 whole Lemons, Juiced
• 2 Tablespoons Lemon Zest

1. Put the cake mix, water, eggs, oil and lemon gelatin in a large mixing bowl. Beat at medium speed for 2-3 minutes.
2. Add the poppyseeds and beat just to incorporate them throughout the batter.
3. Pour batter into a 9x13" baking pan that has been greased, or sprayed with cooking spray. Bake 30 - 40 minutes at 350F, until cake pulls away from the edges and is golden brown.
4. For the glaze:
5. Mix the scant 2 cups of powdered sugar and the juice of two lemons along with the lemon zest (use a microplane, being careful not to get any of the white pith). Mix glaze with a fork until smooth.
6. Immediately upon taking the cake out of the oven, poke holes all over the top of it with a fork. The more holes, the better. Pour the glaze over the hot cake. Set aside to cool.
7. The results are a really nice, intensely lemon-flavored, moist cake.

water, eggs, vegetable oil, lemon gelatin, poppyseeds, sugar, lemons, lemon zest

Taken from tastykitchen.com/recipes/desserts/triple-lemon-poppyseed-cake/ (may not work)