Sour Cream Poppy Seed Cake

Sour Cream Poppy Seed Cake

17 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
MY2ANGELS
Recipe by  MY2ANGELS

“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!!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

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Directions

  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 (17)

Rate This Recipe
NATALIE MACHADO
25

NATALIE MACHADO

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 mouth. I did glaze it with a poppy seed glaze. I used 1 cup of powdered sugar, 2 Tbl spoons milk, a dash of vanilla extract and a tsp of poppy seeds and while the cake was still warm not hot I drizzled the glaze over the cake. Awesome! Natalie

MARIAN K
14

MARIAN K

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 scratch" poppy seed cakes and this is better in addition to being quick. Already have made it several times.

staci59
12

staci59

I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 37.6 g
  • 12%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Lemon Poppy Seed Bundt Cake

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Grandma Cathy's Pineapple Poppy Seed Cake