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