swquilts
09-28-2003, 12:32 PM
This cake rocks! Very moist and a nice lemon flavor. I served it with some Raspberry Swirl Vanilla ice cream. Here's the recipe:
1 box plain white cake mix (18.25 oz)
1 pkg vanilla instant pudding
1/3 cup poppy seeds (I used a little less, ran out)
1 cup low fat vanilla or lemon yogurt
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
2 TB fresh lemon juice
1 tsp finely grated lemon rind zest
Preheat oven to 350 deg. Lightly mist a 10" tube pan and then dust with flour. Shake out excess flour and set aside.
Place all of the ingredients in a large mixing bowl. Blend on low speed for 1 minute. Scrap down sides of bowl. Increase the speed to medium and beat 2 minutes, scraping down the sides again if needed. The batter should look thick and well blended and the poppy seeds evenly distributed. Pour the batter into the prepared pan, smoothing top with the spatula.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 50 minutes. Remove the pan from the oven, place on a wire rack to cool for 20 minutes. After 20 minutes run a sharp knife along the sides of the cake, invert it onto a wire rack, then invert again onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes more.
*Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw overnight on the counter before serving.
1 box plain white cake mix (18.25 oz)
1 pkg vanilla instant pudding
1/3 cup poppy seeds (I used a little less, ran out)
1 cup low fat vanilla or lemon yogurt
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
2 TB fresh lemon juice
1 tsp finely grated lemon rind zest
Preheat oven to 350 deg. Lightly mist a 10" tube pan and then dust with flour. Shake out excess flour and set aside.
Place all of the ingredients in a large mixing bowl. Blend on low speed for 1 minute. Scrap down sides of bowl. Increase the speed to medium and beat 2 minutes, scraping down the sides again if needed. The batter should look thick and well blended and the poppy seeds evenly distributed. Pour the batter into the prepared pan, smoothing top with the spatula.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 50 minutes. Remove the pan from the oven, place on a wire rack to cool for 20 minutes. After 20 minutes run a sharp knife along the sides of the cake, invert it onto a wire rack, then invert again onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes more.
*Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw overnight on the counter before serving.