Recipe: Poppy Seed Bundt Cake with or without Lemon Glaze
Courtesy of John Hall
INGREDIENTS
Cake:
- 1 (15.25oz) package Yellow cake mix
- 4 Eggs
- 1/2 cup Canola Oil
- 1 cup Warm Water
- 1 (3.4oz) Package instant vanilla pudding mix
- 1/4 cup Poppyseeds
Glaze:
- 1/4 cup Butter, softened
- 2 cups Powdered sugar
- 2-4 tbsp Milk
- 2 tsp Vanilla or swap for lemon juice
INSTRUCTIONS
Cake:
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan.
- In a large bowl, add the Cake mix and Pudding mix.
- Add the Eggs, Vegetable oil and Water.
- Mix until combined.
- Add Poppyseeds and combine.
- Pour the batter into your greased Bundt pan.
- Bake for 50 minutes or until a toothpick in the center comes out clean.
- Once out of the oven, cool in the pan for 10 minutes before turning it out.
- Let the cake cool completely before pouring the Glaze over.
Glaze:
- Combine all ingredients.
- Mix on high until you form a smooth glaze.
- Pour glaze over cooled Bundt Cake
- Sprinkle Poppyseeds on top right after the glaze is poured.