Easy Lemon Poppy Seed Cake
1 package (16 ounces) pound cake mix
1/2 cup sour cream
1/2 cup water
4 teaspoons McCormick® Pure Lemon Extract
2 tablespoons McCormick® Poppy Seed
1 1/2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon McCormick Pure Orange Extract
Preheat oven to 350°F.
Beat cake mix, sour cream, water, eggs and extract in large bowl with electric mixer on low speed just to moisten.
Beat on medium speed 3 minutes.
Stir in poppy seed until well blended.
Pour into grease and floured 10-cup Bundt pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Invert cake onto wire rack.
Sprinkle with confectioners' sugar or drizzle with Lemon Glaze, if desired.
To prepare Lemon Glaze, confectioners' sugar, water and McCormick® Pure Orange Extract in medium bowl until smooth.
If glaze is too thick, stir in additional 1 to 3 teaspoons water until glaze is of desired consistency.