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Poppy Seed Cake with Sherry

Source of Recipe


From "The Cake Mix Doctor," by Anne Byrn






List of Ingredients



• Vegetable-oil spray
  
• Flour for dusting
  
• 1 (18.25-ounce) pkg. plain white or French vanilla cake mix
  
• 1 (3.4-ounce) pkg. instant vanilla pudding mix
  
• 1/3 cup poppy seeds
  
• 1 cup low-fat plain or vanilla yogurt
  
• 1/2 cup vegetable oil
  
• 3/4 tsp orange oil or 1/2 tsp orange extract
  
• 1/2 cup dry sherry
  
• 4 large eggs
  
• 1 tsp finely grated lemon zest
  
• 2 tsp powdered sugar
  






Instructions



1. Heat oven to 350 degrees (F). Spray a 10-inch tube or Bundt pan with cooking spray and dust with flour. Set aside.
   
   
2. Place the cake mix, pudding mix, poppy seeds, yogurt, oil, orange oil or extract, sherry, eggs and lemon zest in the large bowl of an electric mixer. Blend on low speed 1 minute. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes, scraping down the sides of the bowl as needed. The batter should be thick and the poppy seeds well distributed. Transfer the batter to the prepared pan.
   
   
3. Bake on center oven rack 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack 15 minutes and unmold onto the rack and cool completely. Dust with powdered sugar before serving.
   
   Makes 16 servings.