Go Back
Print

Almond Lemon Poppy Seed Bundt Cakes

Ingredients

Lemon Poppy Seed Bundt Cake:

  • 1 box white cake mix
  • 1 box lemon white chocolate, or vanilla instant pudding mix (4 serving size box)
  • 2/3 C. oil
  • 1 C. Plain Greek Yogurt I used Tillamook's
  • 4 eggs
  • zest of two large lemons
  • 1/2 C. lemon juice freshly squeezed
  • 2 Tbsp. Poppy Seeds

Almond Glaze:

  • 1 1/2 C. powdered sugar
  • 1 tsp. almond extract
  • 2-4 tsp. milk
  • 1 tsp. butter melted

Fresh fruit and almond slices for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and grease Bundt pan (regular or the minis).
  2. 2. Sift cake mix to remove any lumps and set aside.
  3. 3. In a large bowl, combine instant pudding mix, oil, Greek yogurt, eggs, lemon zest and lemon juice. Whisk until smooth.
  4. 4. Add in cake mix and poppy seeds and stir until well combined.
  5. 5. Dump into Bundt pans, filling mini pans about 3/4 full. Use a spatula to spread out evenly.
  6. 6. Bake for 17-25 minutes for mini bunts (I'm talking about the mid size ones, not the TINY ones) or 45-55 minutes for a large Bundt. Insert a knife and make sure it comes out clean before removing from the oven.
  7. 7. Let cool, then turn out onto a serving plate.
  8. 8. Almond Glaze: Combine powdered sugar, almond extract, 2 teaspoons milk and butter with a whisk. Add in a little milk (or cream) at a time until you reach your desired consistency.
  9. 9. Pour over cooled Bundt cakes and top with sliced almonds and fresh fruit for decoration.