Charleston Poppy Seed Cake
Vegetable oil spay for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/3 cup poppy seeds
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil
1/2 cup dry sherry
4 large eggs
1 teaspoon grated lemon zest
Place rack in center of oven and preheat to 350º. Lightly mist a 10 inch tube
pan with vegetable oil spray, then dust with flour. Set the pan aside.
Place all ingredients in a large mixing bowl. Blend with electric mixer on low
for 1 minute. Stop and scrape down sides of bowl. Increase the mixer speed to
medium and beat 2 minutes more, scraping the sides down again if needed. Batter
should look well combined and thickened and the poppy seeds should be well
distributed. Pour batter into prepared pan, smoothing it out with the rubber
spatula. Place pan in oven.
Bake cake until is golden brown and spring back when lightly pressed with your
finger and sides are pulling away from pan, about 45 to 50 minutes. Remove pan
from oven and place it on wire rack to cool for 20 minutes. Run a long, sharp
knife around the edge of the cake and invert it onto a rack, then invert it onto
another rack so that the cake is right side up. Allow the cake to cool
completely, 30 minutes or more.
Source: The Cake Doctor.