Poppy Seed Bundt Cake

By McLean

Ingredients

• 1 (18.25 oz.) yellow cake mix
• 3/4 cup sour cream
• 1/3 cup poppy seeds
• 4 oz. cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 1 1/2 cups confectioners' sugar
• 1 teaspoon lemon juice

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 10-inch Bundt pan with cooking spray.

Prepare cake mix according to package directions using only 1/2 the amount of water. Add sour cream and poppy seeds; mix well then pour into prepared pan.

Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean.

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

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

Frost cake once cool. Serve, or cover loosely and chill until ready to serve.

Note:

To give this a fancier look, sprinkle the frosted cake with some extra poppy seeds and lemon zest.