Lemon Poppy Seed Quick Cake
1 (18.25 ounce) package reduced fat yellow cake mix
2 tablespoons poppy seeds
1 (8 ounce) container lemon yogurt
⅓ cup water
¼ cup vegetable oil
⅓ cup sugar
¼ cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
There are no reviews for this recipe yet, use a form below to write your review