Lemon Poppy Seed Cake

3/4 Cup Butter
6 Eggs
1/3 Cup Milk
1 teas. Watkins Double-Strength Vanilla Extract
1 teas. Watkins Lemon Extract
Watkins Lemon Peel
1 Package Lemon Poppy Seed Cake Mix

Glaze:
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, 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 plastic wrap.

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