3/4 cup butter
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup
Bundt pan. In the large bowl of an electric mixer, cream
the butter. Add the eggs, one at a time, beating after
each addition. Add the milk, extracts, and lemon zest.
The mixture will look curdled.
Add the Cake Mix from
container, and continue to beat on medium speed for 3 to
4 minutes until mixture is smooth. Pour the batter into
greased pan and bake for 45 to 55 minutes.
Glaze: Combine sugar
and lemon juice in a small saucepan over medium heat,
and bring to boil for 3 minutes. When cake is removed
from oven, poke cake all over with a wooden skewer and
brush glaze over cake. Let the cake stand for 1 hour and
remove from pan to cool on a wire rack. Wrap the cake in