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Poppy Seed Cake Recipe

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

Lois Hoppe
Added: Saturday, July 1, 2006


1 package lemon cake mix
1 cup sour cream
1/3 cup poppy seeds
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
1 tsp. lemon zest

1. Preheat the oven to 350º. Coat a 10-inch Bundt pan with nonstick cooking spray.

2. Prepare the cake mix according to the package directions, using only 1/2 the amount of water called for. Don’t pay attention to what the package says for oil. You should use ½ cup of vegetable oil. Add the sour cream and poppy seeds; mix well and pour into the pan.

3. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

4. Let cool in pan 10 minutes. Remove to a wire rack to cool completely.

5. Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar and lemon juice; beat until creamy.

6. Frost the cake once cool, and sprinkle frosting with a little bit of lemon zest for garnish. Serve, or cover loosely and chill until ready to serve.




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