 | | 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 greased 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 Lemon 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. |
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 12
|  | | 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 |
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| | Nutrition (per serving) | Calories: 208 Calories
Fat: 8 Grams
Protein: 3 Grams
Cholesterol: 42 Milligrams
Carbohydrates: 31 Grams
Sodium: 141 Milligrams
Fiber: 0 Grams
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