Sour Cream Poppy Seed Cake

Sour Cream Poppy Seed Cake

18
MY2ANGELS 1

"This is my favorite recipe using poppy seeds. I have always gotten compliments but this is the first time I've chosen to share the recipe. Enjoy!!"

Ingredients

1 h 15 m {{adjustedServings}} servings 326 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving.
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Reviews

18
  1. 19 Ratings

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I'm so glad that you decided to share this recipe. I will never have to look further for another poppy seed cake recipe. It was absolutely delicious. This cake is so moist it melts in your mou...

This is a great tasting, moist, easy, and big cake that even my husband (who NEVER cooks) made with much success for his tennis club pot luck supper.I've tried other more complicated "from scrat...

I add a tsp. of almond extract to the batter, and I glaze the cake with a quick powdered sugar glaze, then press sliced almonds all over the cake. The combination of orange and almond flavors a...