Charleston Poppy Seed Cake
- Nonstick cooking spray
- All purpose flour
- 1 (18.25 oz) package plain white cake mix
- 1 (3.4 oz) package vanilla instant pudding mix
- 1/3 cup poppy seeds
- 1 cup low fat vanilla yogurt
- 1/2 cup vegetable oil
- 1/2 cup dry sherry
- 4 large eggs
- 1 tsp grated lemon zest
Preheat the oven to 350 degrees. Lightly mist a 10 inch tube pan with cooking spray, then dust with flour. Shake out the excess flour.
Combine cake mix, pudding mix, poppy seeds, yogurt, oil, sherry, eggs and lemon zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Beat 2 minutes on medium speed, scraping the sides again if needed. The batter should look well combined and thickened, and the poppy seeds should be well distributed.
Pour better into prepared pan. Bake on center oven rack until cake is golden brown and springs back when lightly pressed with your finger, 45-50 minutes.
Let cook on a wire rack for 20 minutes. Run a long, sharp knife around the edge of the cake; invert it onto a rack, then invert cake onto another rack so that the cake is right side up. Let cook completely, 30 minutes or more.