Lemon Sour Cream Coffee Cake


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This dense cake holds together well and is a favorite accompaniment to coffee.

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  • 1 18 1/4 oz. box yellow cake mix
  • 1 small box instant lemon pudding
  • 1 4 oz. pkg. poppy seed
  • 4 eggs
  • 1/2 C. vegetable oil
  • 1 C. sour cream
  • 1/2 C. granulated sugar
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 C. walnuts, chopped
  • 1/4 C. confectioners' sugar
  • 1 Tbs. lemon rind, grated

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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 for 50-60 minutes. Cool; remove from pan and place on serving platter; sprinkle with confectioners' sugar and lemon rind mixture.

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