Poppy Seed Cake

By carvalhohm

Ingredients

• 1 (18.25-ounce) package yellow cake mix
• 3/4 cup sour cream
• 1/3 cup poppy seeds
• 4 ounces 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 10-inch Bundt pan with cooking spray.

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

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

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

Meanwhile, in medium bowl, 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 fancier look, sprinkle frosted cake with some extra poppy seeds and lemon zest.