2 tbsp. poppy seeds
1/3 c. water
1 (1 lb. 2 1/4 oz.) box lemon cake mix with pudding
1 (4 oz.) box lemon instant pudding
2 tbsp. lemon extract
1 tbsp. vanilla extract
grated zest of 1 lemon
3/4 c. sour cream
1/3 c. oil
3 eggs
nonstick cooking spray
Lemon Curd Sauce or crme fraiche*

Soak poppy seeds in water about 30 minutes. Combine poppy seeds, cake mix, instant pudding, lemon extract, vanilla extract, lemon zest, sour cream, oil and eggs in a large mixing bowl and beat until smooth. Pour batter into 12-cup Bundt pan sprayed with nonstick cooking spray and lightly dusted with flour.

Bake at 325°F until toothpick inserted in center comes out clean, 35 to 40 minutes. Remove from oven and place on slightly damp dish towel until cool. When cake is completely cool, invert onto serving platter. Serve with Lemon Curd Sauce.

Lemon Curd Sauce:

1/2 c. (1 stick) butter
1/2 c. lemon juice
grated zest of 1 lemon
1/2 c. sugar
pinch of salt
4 egg yolks
3 eggs

Melt butter in double boiler or saucepan. Stir in lemon juice, lemon zest, sugar and salt. Lightly beat egg yolks with whole eggs and add sugar to mixture. Cook over medium heat, using wire whisk to stir until thickened, about 30 minutes. If too thick, add hot water as necessary and stir.