A box of pound cake mix gets a little doctoring to turn into this dense and moist Lemon Poppy Seed Cake. It’s delicious and it is ready in an hour.
Easy Lemon Poppy Seed Cake
1 package (16 ounces) pound cake mix
1/2 cup sour cream
1/2 cup water
4 teaspoons lemon extract
2 tablespoons poppy seed
Lemon Glaze (recipe follows)
1. Preheat oven to 350°F.
2. 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 seed until well blended.
3. Pour into greased and floured 10-cup Bundt pan.
4. Bake 40 to 45 minutes or until tester inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners’ sugar or drizzle with Lemon Glaze.
1 1/2 cups confectioners’ sugar
2 tablespoons water
1/2 teaspoon pure lemon extract
1. Mix confectioner’ sugar, water and lemon extract in small bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
Recipe from McCormick
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