Try this Lemon Buttermilk Poppy Seed Cake recipe, or contribute your own.
Suggest a better descriptionPlace a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour.
Place the cake mix, pudding mix, poppy seeds, yogurt, oil, buttermilk, eggs, lemon juice and lemon zest in a large mixing bowl. Beat with an electric mixer at low speed one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides of the bowl again if needed. The batter should look thick and well blended and the poppy seeds should be well distributed. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake is right side up. All the cake to cool completely, 30 minutes more.
Place the cake on a serving platter and serve.
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 the cake overnight on the counter before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 238 | ||
Calories from Fat: 105 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 211.7mg | 65 % | |
Sodium 77.3mg | 3 % | |
Potassium 95.7mg | 3 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 27.1g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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