Sour Cream-Poppy Seed Cake by Kraft Foods
To glaze or not to glaze, that is the question. Either way, this is the perfect lemon poppy seed cake! Yum!
1 pkg. (2-layer size) lemon cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup sour cream
1/2 cup oil
1/2 cup orange juice
1/4 cup poppy seeds
HEAT oven to 350ºF.
BEAT all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.
POUR into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.