Wednesday, August 6, 2014

Lemon Poppy Seed Bundt Cake

You can find the recipe Here  I took this picture before I put on the icing.  I cut the cake in 1/2 and wrapped it in foil to freeze for a later time.

Printable Version
1 (15.25 oz) package lemon cake mix
1 (3.4 oz) box instant lemon pudding
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 tablespoon poppy seeds
Preheat oven to 350 degrees F .
In a large bowl, 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 with non-stick cooking spray.
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with lemon glaze.
Lemon Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract
2 tablespoons lemon juice
Just whisk to combine.

No comments: