You all know I love baking and sharing recipes here on my blog. I get a lot of joy in making things, from cookies for my children to a decorated birthday cake to a quick and easy family meal. Over the years, I’ve learned that some brands can make a big difference when it comes to quality. McCormick is the brand I use for all my spices. For years, I used the cheap $1 spices, but when I bought some McCormick spices on sale, I knew I had to make the switch. The difference was obvious and I haven’t looked back since.
You can see my cupboard is full of McCormick products:
McCormick has joined the Pinterest world and created their own recipe boards, from “Cakes to Crave” to “Slow Cooker Suppers.” They have many tasty-looking recipes that help inspire spring creations in the kitchen. I found myself repinning many of them. It’s not just baking, there’s other great recipes too, such as this delicious “Very Vanilla Fruit Salad.”
McCormick is also hosting a Spring “Pin-Spiration” Contest, in which you create your own Pinterest board with McCormick recipes you’d like to try anda photo of your own creation. In return you could win a fantastic prize! It ends April 22nd – just a couple days away, so get your entries in now! Details & prizes are below:
I was sent a selection of McCormick spices to help me recreate a McCormick recipe.
I had a hard time deciding what to make because everything looked so good. (And believe me, I have quite a few McCormick recipes pinned for future reference.) I finally picked the Easy Lemon Poppy Seed Cake. It looked simple and delicious. Plus I was eager to try the Lemon Extract, which was new for me.
This cake did not disappoint. It’s light and moist and the lemon flavor is just perfect. I made it for our church group and there wasn’t much left afterwards!
What You’ll Need:
- 1 package (16 oz) pound cake
- 1/2 cup sour cream
- 1/2 cup water
- 2 eggs
- 4 teaspoons McCormick Lemon Extract
- 2 tablespoons Poppy Seeds
- 1.5 cups confectioner’s sugar
- 1 tablespoon water
- 1/2 teaspoon McCormick Lemon Extract
For the glaze:
Preheat the oven to 350º. Add the cake mix, sour cream, water, eggs, and extract to a large bowl
the Lemon Extract:
Beat on low speed until moistened. Then beat on medium speed for 3 minutes. (I beat it for about 2 minutes with my heavy duty mixer – I didn’t want to overdo it.)
Stir in the poppy seeds
and mix until well blended.
Pour into a greased and floured 10 cup Bundt pan.
Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Invert cake onto a wire rack. Cool completely.
For the Lemon Glaze:
Mix 1.5 cups of confectioner’s sugar, 1 tablespoon of water, and 1/2 teaspoon McCormick Lemon Extract. If it’s too thick, add 1-3 more teaspoons of water until the glaze is smooth and of desired consistency.I added an extra 2 teaspoons of water.
Drizzle the cake with the glaze.
*Recipe credit goes to McCormick. You can print the recipe from their website.
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— Erika (@Erika105) April 19, 2012