Monday, April 18, 2016

Lemon Poppy Seed Bundt Cake

This is such a great cake. I absolutely love lemon cakes. This cake is moistened with a glaze and then frosted with vanilla frosting. So good! I got this recipe from Six Sisters' Stuff. I made it for a book club. It's great for any get-together of any season, but it tastes especially like Spring to me.

Lemon Poppy Seed Bundt Cake

1, 15.25 oz package lemon cake mix
1, 3.4 oz package instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 tablespoons poppy seeds
1 tub vanilla frosting

Preheat oven to 350.

In the bowl of an electric mixer combine cake mix, pudding mix, sour cream, oil, eggs, and water. Mix until moistened. Turn speed to medium high and beat for 2 minutes. Beat in poppy seeds. Pour batter into a bundt pan sprayed with non-stick cooking spray.

Bake at 350 for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake for about 60 minutes in the pan.

Invert onto a cooling rack placed inside a baking sheet lined with foil. Pour glaze, recipe below, over the cake. Let cook for another 30 minutes, until completely cooled. Take lid and foil off the tub of frosting and microwave for 30 seconds. Stir heated frosting and then pour evenly over the cake. Once frosting has dried, place the cake onto a serving plate.

Lemon Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract
2 tablespoons lemon juice (about the juice of 1 medium lemon)

Whisk all these ingredients together and pour over cake as directed above.

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