"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Buttermilk Poppyseed Cake Recipe

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This recipe for Lemon Buttermilk Poppyseed Cake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce McDuffie


Vegetable oil spray
Flour for dusting pan
1 pkg (18.25 oz) plain white cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1/3 c poppy seeds
1 c low-fat lemon yogurt
c canola or vegetable oil
c buttermilk
4 large eggs
1 tsp finely grated lemon zest
2 Tbst fresh lemon juice

1 c powdered sugar
2 to 3 Tbsp fresh lemon juice
1 Tbsp milk

1. To prepare the cake: Heat oven to 350 degrees. Spray a 10-inch tube or bundt pan with cooking spray, lightly dust with flour and tap out the exess.
2. In large bowl of an electric mixer, combine the cake mix and vanilla instant pudding mix, mixing on low speed just to blend. Add the poppy seeds, yogurt, oil, buttermilk, eggs, lemon zest and juice. Mix on medium-low speed 1 minute. Scrape down the sides of the bowl. Increase speed to medium and beat 1 minutes, scraping down the sides of the bowl if necessary . Transfer to the pre pared pan, smoothing out the top. Bake on center oven rack 45 to 50 minutes, or until it is golden brown and springs back when lightly pressed with your finger. Remove the pan from the oven and cool on a rack 15 minutes. Unmold onto the rack and cool completely
3. To prepare the glaze: Whisk together the powdered sugar, lemon juice and milk. Brush a thin layer over the entire surface of the cooled cake, then pour the remaining over the top. Let set before slicing.




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