Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix (such as Duncan Hines Classic Yellow)
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (240ml) milk
  • 3 large eggs
  • 1/4 cup (30g) poppy seeds
  • 2 tablespoons (30ml) lemon zest, finely grated
  • 1 teaspoon lemon extract
  • 2 cups (240g) powdered sugar (confectioners' sugar)
  • 3-4 tablespoons (45-60ml) fresh lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine melted butter, vegetable oil, milk, eggs, lemon zest, and lemon extract. Whisk until well combined.
  3. Gradually add the yellow cake mix to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  4. Gently fold in the poppy seeds.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, 1 tablespoon at a time, until desired consistency is reached.
  9. Once the cake is completely cool, drizzle the lemon glaze evenly over the top.
  10. Let the glaze set before slicing and serving.