Almond Lemon Poppy Seed Bundt Cakes

• Vegetarian

• Produce

  • 1 box Lemon
  • 2 Lemons, zest of large

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Almond extract
  • 2 tbsp Poppy seeds
  • 1 1/2 cup Powdered sugar
  • 1 box White cake mix

• Oils & Vinegars

  • 2/3 cup Oil

• Dairy

  • 1 tsp Butter
  • 1 cup Greek yogurt, plain
  • 2 tsp Milk

Found on yourcupofcake.com

Ingredients

• 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 Tillamooks
• 4 eggs
• zest of two large lemons
• 1/2 C. lemon juice, freshly squeezed
• 2 Tbsp. Poppy Seeds
• 1 1/2 C. powdered sugar
• 1 tsp. almond extract
• 2-4 tsp. milk
• 1 tsp. butter, melted

Directions

• 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 (Im 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.