Poppy Seed Cake
by Betty Douglass
This poppy seed cake is perfect on its own or served with summer fruits and/or berries. The recipe calls for 4 large eggs. Our eggs at Bennett’s Creek Farm Market & Deli are always the freshest, just right for cooking or baking.
- 1 pkg. (18.25) plain white cake mix
- 1 pkg. (3.4 ounces) vanilla instant pudding mix
- 1/3 cup poppy seeds
- 1 cup low fat vanilla yogurt
- 1/2 cup vegetable oil
- 1/2 cup dry sherry
- 4 large eggs
- 1 tsp. grated lemon zest
Place oven rack in center of oven and preheat to 350 degrees. Lightly mist a 10-inch tube pan with vegetable-oil spray, then dust with flour. Shake out the excess flour. Place the cake mix, pudding mix, poppy seeds, yogurt, oil, sherry, eggs and lemon zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowls with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping down the sides again, if needed. The batter should look well-combined and thickened, and the poppy seeds should be well distributed. Pour the batter into the prepared pan, smoothing it with a rubber spatula. Bake the cake until it is golden brown and springs back when lightly pressed with your finger 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack. Allow the cake to cool completely, 30 minutes or more. Place the cake onto a serving platter and serve.
Note: You can store this cake at room temperature for up to a week, or wrap in foil and freeze for up to 6 months.