Double-Lemon Poppy Seed Cake

Ingredients

• 2 Tbsp butter softened
• 0.5 cup philadelphia cream cheese spread ()
• 4  eggs 
• 1 pkg lemon cake mix (2-layer size)
• 3 oz jell-o lemon flavor gelatin 
• 2 Tbsp lemon zest divided
• 0.5 cup oil 
• 0.3 cup poppy seed 
• 1 cup powdered sugar sifted
• 1.3 cups water 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• toothpicks

Directions

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