It’s Monday & I need a wake-me-up recipe to start off this week right.Â Let this Mr. Food Poppy Seed Bundt Cake recipe latch onto your taste buds.Â Just add coffee & enjoy!Â For the history of the bundt cake pan, check out this post.Â
- 1 (18.25 ounce) yellow cake mixÂ
- 3/4Â cup sour cream
- 1/3Â poppy seeds
- 4 ounces cream cheese, softenedÂ
- 1/4Â butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon lemon juice
Go ahead & preheatÂ yourÂ oven to 350 F, or 175 C.
Find yourÂ 10-inch Bundt pan & coat with nonstick cooking spray.
Prepare the cake mix according to the package directions, using only Â½ the amount of water called for. Add the sour cream and poppy seeds; mix well then pour into the pan.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan 10 minutes. Remove to a wire rack to cool completely.
Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and lemon juice; beat until creamy.
Frost the cake once cool. Serve, or cover loosely and chill until ready to serve.