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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I tried this new recipe this week and it was popular both at home and at work. Hope someone else will enjoy it. I didn’t change a thing. Ingredients:
1(16-oz)box pound cake mix |
1/2-cup sour cream |
1/2-cup water |
2-eggs |
4-tspn mccormick pure lemon extract |
2-tbspn mccormick poppy seed |
for glaze |
1 1/2-cups confectioners’ sugar |
1-tbspn water |
1/2-tspn mccormick pure orange extract (yes, orange - have faith - it goes together perfectly) |
Directions:
1. Preheat oven to 350°.
2. Beat cake mix, sour cream, water, eggs and extract in large bowl with electric mixer on low speed just to moisten.
3. Beat on medium speed for three (3) minutes.
4. Stir in poppy seed until well blended.
5. Pour into greased and floured Bundt pan.
6. Bake 45 minutes.
7. Cool in pan for 10 minutes.
8. Invert cake onto wire rack.
9. Cool completely.
10. Sprinkle with confectioners’ sugar or drizzle with Lemon Glaze.
11. (I used the glaze)
12. Mix the sugar water and orange extract in a medium bowl until smooth. (If glaze is too thick, stir in 1 to 3 tspn water until glaze is desired consistency.
13. Susana
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