Water, vegetable oil and eggs as called for on cake mix package
2 tbsp (25 mL) poppy seeds
3/4 cup (175 mL) Betty Crocker* Creamy Deluxe French Vanilla or Whipped Vanilla Frosting
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) grated lemon rind
Heat oven to 325°F (160°C). Grease and flour or spray with non-stick cooking spray a 12-cup (3 L) fluted tube cake pan.
Make cake as directed on package. Stir poppy seeds into batter. Pour into pan.
<p>Bake 43 to 48 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack; cool completely, about 1 hour.</p>
Remove pan; cool cake completely, about 1 hour. Store loosely covered.
Combine frosting, lemon juice and lemon rind in microwaveable bowl. Microwave frosting uncovered on medium (50%) power 20