LEMON POPPY SEED CAKE

Preheat oven to 350°F. Whisk together milk, oil and eggs. Add Lemon Poppy Seed Cake Mix and stir until moistened. Batter may be slightly lumpy, do not over-mix. Pour batter into lightly greased 8" x 4" or 9" x 5" loaf pan. Bake for 55-60 minutes for the 8" x 4" loaf pan, 45-50 minutes for the 9" x 5" loaf pan, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 10 minutes. Remove from pan and cool completely.

Gourmet Tips (optional):
• For a simple and elegant finish, dust loaf with icing sugar when cool and serve with fresh berries.
• For a sweeter finish, drizzle with lemon glaze. Remove cooled cake from pan, place on a serving platter. To make the glaze, mix together 1-2 tablespoons fresh lemon juice with ½ to ¾ cup icing sugar, until you reach the desired consistency. Garnish with fresh lemon zest or lemon slices!