Lemon Poppy Seed Bundt Cake....

 

 

Delicious moist lemon cake for a light Spring dessert!

I took this to a weekend get together and it was gone in no time I wish I would of gotten a photo of the beautiful poppyseed flowing through the inside of this lemon cake it really makes it pretty!

 

 

Ingredients:

1 (15-18 oz) package lemon cake mix

1 (3.4 oz) box instant lemon pudding

1 cup sour cream

1 cup vegetable oil

4 eggs beaten

1/2 cup warm water

1- Tsp lemon extract ( Or more for a stronger flavor)

1 tablespoon poppy seeds

 

 

Directions:

Preheat oven to 350 degrees F .

With an electric mixer mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the poppy seeds and pour batter into a bundt pan sprayed well with non-stick cooking spray.

Bake for 45-50 minutes, or until top is springy to the touch and a toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before turning out onto a plate.

 

 

Lemon Glaze:

1 cup powdered sugar ( to start)

2 tablespoons milk

1 teaspoon lemon extract

2 tablespoons lemon juice

( I added a drop or two of lemon yellow food coloring to get a pretty color glaze)

 

Just whisk to combine.

 

If you want a thicker glaze just add more powdered sugar!

Let glaze set up for 2 minutes and add the Zest of 1 fresh lemon for garnish and a little extra punch of flavor

My cake was done in 45 minutes

Slightly adapted from Six Sisters Stuff

 

Done