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.





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Ingredients:

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

Directions:

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.