Lemon Poppyseed Cake

• FOR THE CAKE:
• 1 box Yellow Cake Mix (18 Ounce Box)
• 1-1/2 cup Flour
• 1 cup Sugar
• 1/4 teaspoons Salt
• 1/4 cups Poppyseeds
• 4 whole Eggs, Beaten
• 1 cup Oil
• 1 cup Water
• 1 cup Sour Cream
• 1 teaspoon Grated Lemon Zest
• 1/2 teaspoons Vanilla
• FOR THE DRIZZLE:
• 1/2 cups Lemon Juice (for 1/2 Cup You'll Need About 3 Lemons, Squeezed)
• 2-1/2 cups Powdered Sugar
• 1/4 teaspoons Salt
• 2 Tablespoons Water, If Needed

1. Preheat oven to 350 F. Lightly grease and flour a 13x18 baking pan.
2. In a large bowl mix the dry cake ingredients together (the cake mix through poppyseeds). Then add the eggs, oil, water, sour cream, lemon zest and vanilla. Mix well, then pour into prepared pan and use a spatula to smooth the top. Bake 25 minutes or until done.
3. Meanwhile, in a medium sized bowl mix together the drizzle ingredients. It should be a thin, watery drizzle.
4. When cake is done, remove from oven and allow it to cool 5 minutes. Using a fork, poke holes all over the top of the cake, about 1-2 inches apart. Slowly and evenly pour the drizzle over the top, allowing it to soak into the cake.
5. Cool, then cut into 35 pieces. This cake freezes well if you need to make it ahead of time.

cake, mix, flour, sugar, ubc, ubc, eggs, oil, water, sour cream, lemon zest, vanilla, drizzle, lemon juice, powdered sugar, ubc, water

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