Lemon Poppyseed Cake

After visiting with a friend, via “text” last night, I realized I had never put this recipe on the blog. It is a great “go to” cake to take to friends when they are sick, getting out of the hospital or just to have a slice with a cup of coffee/tea.

Preheat oven to 350.

1 box Duncan Hines Lemon cake mix

1 package ( 3.4 oz size) instant lemon pudding

1/3 cup poppy seeds

1 cup low-fat lemon yogurt

1/2 cup oil

1/2 cup dry sherry* I use 1/4 cup milk & 1/4 cup water instead

4 large eggs

Spray a  10″ tube or bundt pan with Pam and sprinkle with sugar so outside of cake will be coated with the sugar.

Place cake mix, pudding mix, poppy seeds, yogurt, oil, liquid (sherry or milk/water combo) in large mixing bowl. Blend with electric mixer on low speed for 1 min. Stop and scrape down sides of bowl. Beat for another 2 min on medium. Pour batter into the prepared pan and bake for about 45-50 min or until knife inserted in middle of cake comes out clean. Remove from oven and cool for about 20 min and invert it onto a rack to finish cooling.

Store this cake, covered, at room temperature….just need a little sprinkle of powdered sugar and it is complete, even without the powdered sugar.