Lemon Poppy Seed Pound Cake
- 2 Tbsp. poppy seeds
- 1/3 c. water
- 1 (1 lb. 2 1/4 oz.) box lemon cake mix with pudding
- 1 (4 oz.) box lemon instant pudding
- 2 Tbsp. lemon extract
- 1 Tbsp. vanilla extract
- grated zest of 1 lemon
- 3/4 c. sour cream
- 1/3 c. oil
- 3 eggs
- nonstick cooking spray
- Lemon Curd Sauce or crme fraiche*
- Soak poppy seeds in water about 30 minutes. Combine poppy seeds, cake mix, instant pudding, lemon extract, vanilla extract, lemon zest, sour cream, oil and eggs in a large mixing bowl and beat until smooth. Pour batter into 12-cup Bundt pan sprayed with nonstick cooking spray and lightly dusted with flour. Bake at 325u0b0 until toothpick inserted in center comes out clean, 35 to 40 minutes. Remove from oven and place on slightly damp dish towel until cool. When cake is completely cool, invert onto serving platter. Serve with Lemon Curd Sauce.
poppy seeds, water, lemon cake, lemon instant pudding, lemon extract, vanilla, lemon, sour cream, oil, eggs, nonstick cooking spray, lemon curd sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=45444 (may not work)