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. Preheat oven to 350 degrees and grease Bundt pan (regular or the minis).
- 2. Sift cake mix to remove any lumps and set aside.
- 3. In a large bowl, combine instant pudding mix, oil, Greek yogurt, eggs, lemon zest and lemon juice. Whisk until smooth.
- 4. Add in cake mix and poppy seeds and stir until well combined.
- 5. Dump into Bundt pans, filling mini pans about 3/4 full. Use a spatula to spread out evenly.
- 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. Let cool, then turn out onto a serving plate.
- 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. Pour over cooled Bundt cakes and top with sliced almonds and fresh fruit for decoration.