Easy Lemon Poppy Seed Cake
Beautiful and dainty both unadorned or with the added lemon glaze, this moist bundt cake is a perfect partner to an afternoon tea party or a light finish to a summer barbeque.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Makes: 12 servings
All You Need
- 1 package (432 g) golden cake mix
- 1/2 cup (125 mL) sour cream
- 1/2 cup (125 mL) water
- 2 eggs
- 4 tsps (20 mL) Club House Pure Lemon Extract
- 2 tbsp (30 mL) McCormick Gourmet Organic Poppy Seeds
Preheat oven to 350°F (180°C). 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 3 minutes. Stir in poppy seeds until well blended.
Pour into greased and floured 10-cup (2.5 L) Bundt pan.
Bake 40-45 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with icing sugar or drizzle with lemon glaze (recipe follows), if desired.
Chef’s Tip: For lemon glaze: Mix 1 ½ cups (375 mL) icing sugar, 1 tbsp (15 mL) water and ½ tsp (2 mL) Club House Pure Lemon Extract in medium bowl until smooth. If glaze is too thick, stir in additional 1-3 tsp (5-15 mL) water until glaze is of desired consistency. For orange poppy seed cake: Replace Club House Pure Lemon Extract with Club House Pure Orange Extract. Replace lemon extract with orange extract in the glaze as well.