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Chocolate Glazed Citrus Poppy Seed Cake Recipe

Chocolate Glazed Citrus Poppy Seed Cake


  • 1 package (about 18 oz.) lemon cake mix
  • 1/3 cup poppy seed
  • 1/3 cup milk
  • 3 eggs
  • 1 cup plain lowfat yogurt
  • 1 teaspoon freshly grated lemon peel
  • CHOCOLATE CITRUS GLAZE (recipe follows)


  1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

  2. Combine cake mix, poppy seed, milk, eggs, yogurt and lemon peel in large bowl; beat until well blended. Pour batter into prepared pan.

  3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely.

  4. Prepare CHOCOLATE CITRUS GLAZE; spoon over cake, allowing glaze to run down sides. Makes 12 servings.


    2 tablespoons butter or margarine
    2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S
    2 tablespoons water
    1 tablespoon orange-flavored liqueur (optional)
    1/2 teaspoon orange extract
    1-1/4 to 1-1/2 cups powdered sugar

    Melt butter in small saucepan over medium heat. With whisk, stir in cocoa and water until mixture thickens slightly. Remove from heat; stir in liqueur, if desired, orange extract and 1-1/4 cups powdered sugar. Whisk until smooth. If glaze is too thin, whisk in remaining 1/4 cup powdered sugar. Use immediately.