Lemon Sour Cream Coffeecake
1 (18.25 ounce) box yellow cake mix
1 small box instant lemon pudding
1 (4 ounce) package poppy seed
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup walnuts, chopped
1/4 cup confectioners' sugar
1 tablespoon lemon rind, grated
Prepare packaged cake mix with directions listed, adding lemon pudding mix, poppy seed, eggs, oil and sour cream.
In separate bowl combine sugar, nutmeg, cinnamon and chopped walnuts.
In another small bowl combine confectioners' sugar and lemon rind. Grease a tube pan. Pour in 1/3 batter, then 1/3 sugar, spices and nuts mixture. Alternate layers 3 times. Bake at 350 degrees F for 50 to 60 minutes. Cool; remove from pan and place on serving platter; sprinkle with confectioners' sugar and lemon rind mixture.
1 (18.25 ounce) box yellow cake mix
1 small box instant lemon pudding
1 (4 ounce) package poppy seed
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup walnuts, chopped
1/4 cup confectioners' sugar
1 tablespoon lemon rind, grated
Prepare packaged cake mix with directions listed, adding lemon pudding mix, poppy seed, eggs, oil and sour cream.
In separate bowl combine sugar, nutmeg, cinnamon and chopped walnuts.
In another small bowl combine confectioners' sugar and lemon rind. Grease a tube pan. Pour in 1/3 batter, then 1/3 sugar, spices and nuts mixture. Alternate layers 3 times. Bake at 350 degrees F for 50 to 60 minutes. Cool; remove from pan and place on serving platter; sprinkle with confectioners' sugar and lemon rind mixture.
