My daughter likes this recipe so much that she recently made her wedding cake from it. The original is in the Cake Doctor book.
Lemon Buttermilk Poppyseed cake
1 pkg plain white cake mix
1 pkg vanilla instant pudding mix
1/3 c poppy seeds (we cut that down by 1/2)
1 c. low-fat vanilla or lemon yogurt
1/2 c. vegetable oil
1/2 c. buttermilk
4 lg. eggs
2 T. fresh lemon juice
1 t. finely grated lemon zest
Bake (350 degrees) in greased and floured tube pan 45 - 50 minutes.
(We used special shaped cupcake pans - got 24 from a batch. Baked at the same temp for 20 - 25 min.)
The cake is a moist cake, and tastes great by itself. When we served them for the wedding, we used a tsp of seedless raspberry jam as a topping. The flavors worked well together.