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Lemon Buttermilk Poppy-Seed Cake

Source of Recipe


The Cake Mix Doctor, by Anne Byrn






List of Ingredients



• -- Cake --
  
• Vegetable oil spray
  
• Flour for dusting the pan
  
• 1 (18.25-ounce) pkg. plain white cake mix
  
• 1 (3.4-ounce) pkg. vanilla instant pudding mix
  
• 1/3 cup poppy seeds
  
• 1 cup lowfat lemon yogurt
  
• 1/2 cup canola or vegetable oil
  
• 1/2 cup buttermilk
  
• 4 large eggs
  
• 1 tsp finely grated lemon zest
  
• 2 Tbsp fresh lemon juice
  
• .
  
• -- Glaze --
  
• 1 cup powdered sugar
  
• 2 to 3 Tbsp fresh lemon juice
  
• 1 Tbsp milk
  






Instructions



1. To prepare the cake: Heat oven to 350 degrees (F). Spray a 10-inch tube or bundt pan with cooking spray, lightly dust with flour and tap out the excess.
   
   
2. In the large bowl of an electric mixer, combine the cake mix and vanilla instant pudding mix, mixing on low speed just to blend. Add the poppy seeds, yogurt, oil, buttermilk, eggs, lemon zest and juice. Mix on medium-low speed 1 minute. Scrape down the sides of the bowl. Increase speed to medium and beat 2 minutes, scraping down the sides of the bowl as necessary. Transfer to the prepared pan, smoothing out the top.
   
   
3. Bake on center oven rack 45 to 50 minutes, or until it is golden brown and springs back when lightly pressed with your finger. Remove the pan from the oven and cool on a rack 15 minutes. Unmold onto the rack and cool completely.
   
   
4. To prepare the glaze: Whisk together the powdered sugar, lemon juice and milk. Brush a thin layer over the entire surface of the cooled cake, then pour the remaining glaze over the top. Let set before slicing.
   
   Makes 16 servings.