Lemon Poppy Seed Bundt Cake

[Honoria]

Lemon Poppy Seed Bundt Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour






Ingredients



LEMON CAKE:

1 box lemon cake mix (I use Duncan Hines)

1 (3.4 oz) box instant lemon pudding mix

1/2 cup sugar

3/4 cup water

3/4 cup oil

4 eggs

3 TB poppy seeds

2 tsp almond extract

1 cup sour cream


LEMON GLAZE:

1 cup confectioner's sugar

2 TB fresh lemon juice (roughly 1 lemon)



Instructions



Heat oven to 350 F.


Spray bundt pan with floured cooking spray.

Put cake mix, pudding mix, sugar, water, oil & eggs in a bowl.


Mix with a hand mixer on medium speed for 2 minutes.


Increase speed to medium-high; mix for 2 more minutes.


Stir in almond extract and poppy seeds until well combined. Add in sour cream and stir to combine.


Spoon batter into bundt pan.


Bake at 350 F for 35-40 minutes or until a toothpick inserted comes out clean.


Stir confectioner's sugar and lemon juice until smooth.


Set aside.


When the cake is done, allow the cake to cool in the pan for 10 minutes.


Carefully invert cake onto a plate covered with parchment.


Allow the cake to cool before glazing.


Once cool, pour glaze over cake.


Refrigerate or place in freezer for half an hour to "firm up" glaze.


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