Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

 

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 minsYields12 ServingsDifficultyBeginnerCategory

Ingredients

 2 ½ cups - San Antonio River Mill Brand® Sopaipilla Mix
 2 cups - sugar
 1 cup - sour cream
 1 cup - butter, softened
 ¼ cup - poppy seeds
 ⅓ cup - lemon juice
 ½ cup - milk
 4 each - eggs, large
 2 tbsp - lemon peel, zest
 yellow food coloring (optional)

Instructions

1

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

2

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

3

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

4

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

5

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

6

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

Ingredients

 2 ½ cups - San Antonio River Mill Brand® Sopaipilla Mix
 2 cups - sugar
 1 cup - sour cream
 1 cup - butter, softened
 ¼ cup - poppy seeds
 ⅓ cup - lemon juice
 ½ cup - milk
 4 each - eggs, large
 2 tbsp - lemon peel, zest
 yellow food coloring (optional)

Directions

1

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

2

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

3

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

4

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

5

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

6

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

Lemon Poppy Seed Cake
IngredientsDirections

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