Lemon Poppy Seed Cake

September 29, 2016

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 12 servings


2 1/2 cups San Antonio River Mill Brand® Sopaipilla Mix

2 cups sugar

1 cup sour cream

1 cup butter, softened

1/4 cup poppy seeds

1/3 cup lemon juice

1/2 cup milk

4 eggs, large

2 tbsp lemon peel, zest


1Soak poppy seeds in milk for 2 hours or overnight in the refrigerator.

2Preheat oven to 375°F; oil a Bundt pan.

3Cream butter and sugar; Add eggs, one at a time, beating well after each.

4Add poppy seeds with milk, sour cream, lemon juice and peel; beat well.

5Add Sopaipilla Mix, beat well. Stir in just enough food color for light yellow batter, if desired. Pour into prepared pan.

6Bake 55 to 60 minutes or until toothpick comes out clean. Remove from pan immediately after coming out of oven.


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