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Lemon Poppy Seed Bundt Cake Recipe

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This recipe for Lemon Poppy Seed Bundt Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 10, 2007


1 box (18.25 ounces) lemon pudding cake mix
1 1/4 cups sour cream
3 eggs
1/3 cup poppy seeds
1/2 container (16 ounces) prepared lemon frosting about 3/4 cup

1. Heat oven to 350. Coat 12-cup bundt pan with nonstick
cooking spray.
2. In large bowl, mix cake mix, 1 cup of the sour cream, eggs,
1/3 cup vegetable oil and 1/4 cup water on low speed until
moistened. Scrape down sides of bowl . Increase speed to
high and beat 2 minutes. Add poppy seeds and beat until just
evenly distributed. Pour batter into prepared bundt pan.
3. Bake at 350 for 45 to 50 minutes or until toothpick inserted
in center comes out clean. Cool on wire rack 20 minutes.
Run a small knife or spatula around edge and center of bundt
to loosen cake. Turn out onto wire rack and cool completely.
4. Place frosting in medium-size bowl and microwave on high
6 to 7 seconds. Whisk in the remaining 1/4 cup of sour
cream. Pour over cooled cake. Refrigerate for 1 hour to set

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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