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This versatile cake batter recipe can be used for muffins, a bundt cake, or as a loaf cake.

Recipe by Southern Living December 2005

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Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
Makes about 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

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  • Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in lemon rind and poppy seeds. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below.

  • Pick a Pan: Lemon-Poppy Seed Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes.

  • Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.

  • Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.

  • Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.

  • Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)

  • Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.

  • Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.

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