Easy Lemon Poppy Seed Cake This impressive looking cake starts with a pound
cake mix, but you don't have to tell your guests that. McCormick? Pure Lemon
Extract and Poppy Seed make it special. Prep Time: 10 minutes
Cook Time: 45 minutes
Makes 12 servings.
Ingredients:
1 package (16 ounces) pound cake mix
1/2 cup sour cream
1/2 cup water
2 eggs
4 teaspoons McCormick? Pure Lemon Extract
2 tablespoons McCormick? Poppy Seed
Directions:
1. Preheat oven to 350?F. 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.
2. Stir in poppy seed until well blended. Pour into grease and floured
10-cup Bundt pan.
3. Bake 40 to 45 minutes or until toothpick 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, if desired.
Lemon Glaze: Mix 1 1/2 cups confectioners' sugar, 1 tablespoon water and
1/2 teaspoon McCormick? Pure Orange Extract in medium bowl until smooth. If
glaze is too thick, stir in additional 1 to 3 teaspoons water until glaze is of
desired consistency.
Orange Poppy Seed Cake: Prepare as cake directed. Use McCormick? Pure
Orange Extract in place of the lemon extract. Drizzle with Orange Glaze, if
desired.
Orange Glaze: Prepare Lemon Glaze as directed, using McCormick? Pure
Orange Extract in place of the lemon extract.
Sunshine Cake: Prepare as cake directed. Use 2 teaspoons each
McCormick? Pure Lemon Extract and McCormick? Pure Orange Extract in place of
the 4 teaspoons lemon extract. Drizzle with Lemon or Orange Glaze, if desired.
