Lemon-Poppy Seed Brunch Cake

Sorce	Piwi
Caloric	:1 Serving: Calories 325 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 350 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 36
Ingridients	Prep Time:15 min Start to Finish:1 hr 10 min Makes:16 servings Cake 2 cups water 1/2 cup vegetable oil 2 eggs 2 packages (15.8 oz each) Betty Crocker® lemon-poppy seed muffin mix Lemon Glaze 1 cup powdered sugar 2 tablespoons butter or margarine, melted 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice
Instructions	1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly. 2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely. 3. In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side. High Altitude (3500-6500 ft): Heat oven to 375°F.