Cake Central › Recipes › Lemon PoppySeed WASC variation

Lemon PoppySeed WASC variation

I couldn't find a lemon poppy seed cake that sounded like what I wanted, so I started with the oil based wasc (half recipe), and added from there. It's great with almond sour cream icing.

Lemon PoppySeed WASC variation

Ingredients

  • 1 box white cake mix 1 cup flour 2/3 cup sugar 1 box lemon pudding ½ t salt 2 heaping tbsp poppy seeds 4 eggs 2 tbsp veg oil 2/3 c water 2/3 c lemon juice zest of 2 lemons 1 cup sour cream

Instructions

  1. Sift the first 4 ingriedients together in a large bowl.
  2. Mix in the poppyseeds until they're evening distributed.
  3. Add all remaining ingredients and mix for about 2 minutes.
  4. Bake for 45 minutes on 325.
  5. (my oven is old and I haven't check the temps in awhile, so don't quote me on that!) Even though they were only 9in rounds, I used a flower nail in each due to how thick the batter was. I don't know if it was necessary, but it worked for me. :-)
  6. Nutrition? What on earth is that?!

Comments (11)

I am fairly new to this cake site and was hoping you could tell me what WASC stands for. Thanx can't wait to try this recipe.
white almond sour cream cake. you can do a search on the recipe here on the site.
could i change the lemon to amaretto? I am searching for a amaretto poppy-seed recipe... its worth trying.. not sure exactly what to switch..
Are you using instant pudding and what size box or oz for the pudding?
I use a 3.4 ounce instant pudding box (the small box). I've used box regular and sugar free with equal success.
What goes in No. 3??
mamcole: I have no idea where number 3 went! Number 3 is: Pour (or really, spoon it, as it's rather thick) the batter into your prepared pan(s). I use 3 8x2 rounds or one 9x13
Is the salt just supposed to be 1/2 tsp? Or is the A that is in front of the 1/2 supposed to be a 1 to make it 1 1/2 tsp salt???
great cake! If you double the recipe, it will do a 11x15x2 pan. Yes on the flower nail..but I didn't use bake right strip. Needs to cook about 75 minutes.
This recipe was amazing! It was a total hit with raspberry filling. Thank you!
I made this last weekend for my son's 1st Holy Communion cake. It was amazing! Stayed so moist. Only problem was, I didn't anticipate the volume changing so much from the box mix, so I (stupidly) used 2 boxes of mix and doubled the recipe. I had enough batter to fill the Wilton Cross pan 3 times. But it tasted great!!
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