Lemon Poppy-Seed Bundt Cake

Makes 12
Prep 10 m
Chill 60 m
Bake 45 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat 12-cup bundt pan with nonstick cooking spray.
  2. 2 of 4 In large bowl, mix cake mix, 1 cup of the sour cream, eggs, vegetable oil and water on low speed until moistened. Scrape down sides of bowl. Increase speed to high and beat 2 minutes. Add poppy seeds and beat until just evenly distributed. Pour batter into prepared bundt pan.
  3. 3 of 4 Bake in 350 degree F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Run a small knife or spatula around edge and center of bundt to loosen cake. Turn out onto wire rack and cool completely.
  4. 4 of 4 Place frosting in medium-size bowl and microwave on high 6 to 7 seconds. Whisk in the remaining 1/4 cup of sour cream. Pour over cooled cake. Refrigerate for 1 hour to set frosting. Makes 12 servings.
Nutrition Information for Lemon Poppy-Seed Bundt Cake
Servings Per Recipe: 12
Per Serving: 50 g carb., 14 g Fat, total, 64 mg chol., 6 g sat. fat, 1 g fiber, 343 mg sodium, 345 kcal cal., 5 g pro.
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Printed from FamilyCircle.com 07/22/2019