Lemon Poppy Seed Cake
From susana 16 years ago
- 45 minutes to make
- Serves 12
I tried this new recipe this week and it was popular both at home and at work. I found the recipe on my McCormick website and am really glad I did. Hope someone else will enjoy it. I didn’t change a thing.
Ingredients
- 1(16-oz)box pound cake mix shopping list
- 1/2-cup sour cream shopping list
- 1/2-cup water shopping list
- 2-eggs shopping list
- 4-tspn McCormick Pure lemon extract shopping list
- 2-tbspn McCormick Poppy Seed shopping list
- FOR glaze shopping list
- 1 ½-cups confectioners’ sugar shopping list
- 1-tbspn water shopping list
- 1/2-tspn McCormick Pure orange extract (yes, Orange - have faith - it goes together perfectly) shopping list
How to make it
- Preheat oven to 350°.
- Beat cake mix, sour cream, water, eggs and extract in large bowl with electric mixer on low speed just to moisten.
- Beat on medium speed for three (3) minutes.
- Stir in poppy seed until well blended.
- Pour into greased and floured Bundt pan.
- Bake 45 minutes.
- Cool in pan for 10 minutes.
- Invert cake onto wire rack.
- Cool completely.
- Sprinkle with confectioners’ sugar or drizzle with Lemon Glaze.
- (I used the glaze)
- Mix the sugar water and orange extract in a medium bowl until smooth. (If glaze is too thick, stir in 1 to 3 tspn water until glaze is desired consistency.
- Susana
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- natlev10 Spring Valley, NY
- sunpuppy Terre Haute, IN
- henrie Savannah, GA
- susana Mandeville, LA
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The Rating
Reviewed by 1 people-
lpve the combo and flavors thanks high5
momo_55grandma
in Mountianview loved it
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