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Tuesday, November 30, 2010

Jennifer's Week Forty-Eight Recipe: Quick Lemon Poppy Seed Cake

Monday evening, Tricia and I ventured to Chris's house for a lesson in felting (and to wind yarn, as it turned out). We decided to have a dinner of snacks as Chris dispensed sage advice and I volunteered to bring dessert. I said "Oh, I'll bring dessert!" with my usual gusto. Then added, "I could make a Bundt cake!" After all, I have an entire book dedicated to them. I got myself all excited to make the Cranberry Orange Bundt that I have been eying up since I purchased the book over two years ago. I was going to do it!

Then I made an entire Thanksgiving meal on Thursday followed working the Day After Thanksgiving (I work retail) and that was followed by hosting another meal for the in-laws on Saturday to meet my brother-in-law's girlfriend (turned out that I was the only one who had not met her yet). Sunday evening arrived and the cake had not been made. I looked over the ingredients and the directions and whined a little to Chad. I didn't want to spend that much time in the kitchen! I didn't want to run to the grocery store and buy a cart full of ingredients! (That may be a slight exaggeration.) And Chad, in all his wisdom, said "Make something else."

"But I promised cake!"

"Make it from a box."

"A box cake would not count has my recipe for the week."

"Aren't there recipes in that book that use box mixes and then you add a few things to them?"

"Yeah." Then Chad just looked at me until the lightbulb went on and I dashed to the store for the few things I needed for the following recipe.

Quick Lemon Poppy Seed Cake

1/4 cup poppy seeds
1/4 cup milk
1 box (18oz) lemon cake mix
1 small box instant vanilla pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream or plain yogurt

Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan using butter and flour or Baker's Joy and set aside.

Soak poppy seeds in milk and set aside. Stir together cake mix and pudding mix in a large bowl, making sure to break up any clumps. Make a well in the center of the floury mixture and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in the poppy seed mixture and sour cream. Pour batter into prepared pan.

Bake for 60 minutes (or 50 in my stupid oven), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack or plate to cool completely.

Would I make it again? Yep! Easy to do and it was delicious. Chris and Tricia approved!

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