Double-Lemon Poppy Seed Cake

• 1 pkg. (2-layer size) lemon cake mix
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1-1/4 cups water
• 1/2 cup oil
• 4 eggs
• 1/4 cup poppy seed
• 1/2 cup Philadelphia Cream Cheese Product
• 2 Tbsp. butter, softened
• 2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided
• 1 cup icing sugar, sifted

1. Heat oven to 350F.
2. Beat first 5 ingredients in large bowl with mixer until blended.
3. Stir in poppy seed.
4. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
5. Bake 50 min.
6. to 1 hour or until toothpick inserted near centre comes out clean.
7. Cool cake in pan 30 min.
8. Loosen cake from sides of pan with knife.
9. Invert cake onto wire rack; gently remove pan.
10. Cool cake completely.
11. Beat cream cheese product, butter and lemon juice in medium bowl with mixer until blended.
12. Gradually beat in sugar; spread over cake.
13. Garnish with lemon peel.

lemon cake mix, water, oil, eggs, poppy seed, philadelphia cream cheese, butter, lemon, icing sugar

Taken from www.kraftrecipes.com/recipes/double-lemon-poppy-seed-cake-123289.aspx (may not work)