Lemon Frosted Poppy Seed Bundt cake
By
Rose Mary Mogan
@cookinginillinois
1
This is a quick, simple & easy way to make a Lemon Poppy Seed Bundt cake.
It's moist & tasty, tart & sweet from the pucker in your mouth Lemon frosting.
This is the last post of ALL OF THE RECIPES FEATURED AT THE Hooker Ladd/ Community Reunion in Pine Bluff, Arkansas, during the Labor Day weekend of 2013.
It was very well received, everyone that had some really liked the lemony flavor.
Doesn't get much simpler than this. I didn't know how well it would be received at the community reunion, so I chose to make a smaller version using boxed cake mix. But made the frosting from scratch.
It's moist & tasty, tart & sweet from the pucker in your mouth Lemon frosting.
This is the last post of ALL OF THE RECIPES FEATURED AT THE Hooker Ladd/ Community Reunion in Pine Bluff, Arkansas, during the Labor Day weekend of 2013.
It was very well received, everyone that had some really liked the lemony flavor.
Doesn't get much simpler than this. I didn't know how well it would be received at the community reunion, so I chose to make a smaller version using boxed cake mix. But made the frosting from scratch.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
8 or more depending on portion size
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
1 boxlemon cake mix
-
1 capple sauce
-
1 smallbox lemon pudding & pie filling, instant
-
3 largeeggs room temperature
-
1 Tbsppoppy seeds
-
1 cmilk, i used evaporated
-
2 tsplemon extract
-
1 csour cream, room temperature
-
1/3 ccanola oil or vegetable oil
-
·yellow & green candies as garnish
-
1 tsppoppy seeds, optional (used as garnish)
-
TART & TANGY LEMON FROSTING
-
1 stickbutter, softened
-
1 lbbox powdered sugar
-
2 tsplemon extract
-
5 Tbsplemon juice
-
·few drops yellow food color if desired
-
2-3 Tbspevaporated milk
-
1 smallbox instant lemon pudding & pie filling
How to Make Lemon Frosted Poppy Seed Bundt cake
- This is the pan I used to bake the cake, it is called a DIMENSIONS BELLE PAN, AND HAS AN 11 CUP CAPACITY, ENOUGH FOR THIS RECIPE. Preheat oven to 350 degrees F. I ordered this pan from Amazon.
- These are some of the main ingredients that were used in the cake.
- Empty cake mix, eggs, oil, pudding, milk and poppy seed into mixing bowl, and beat together till blended.
Then add the applesauce and sour cream and lemon extract, then beat again till blended. - Prep cake pan by spraying with bakers Joy, or greasing with butter and dusting lightly with all purpose flour. Remove any excess flour. Then pour cake batter into pan. Make sure there is at least 1 1/2 to 2 inches below the top of the cake pan to allow for the cake to rise.
- Place cake in center of preheated 350 degrees F. oven and bake for approximately 40 minutes or until toothpick inserted into center of cake comes out clean.
- Remove from oven when done, and allow to sit for about 10 minutes, until cake pulls away from side of cake pan.
- Invert cake onto cake board, platter or cooling rack & allow to cool completely before frosting..
- Frost with store bought frosting or make your own, it is much better and has much more flavor. Do as I did by creaming butter with powdered sugar, & instant pudding mix, and beat till blended. Add the lemon juice and yellow food color & 2 teaspoons of lemon extract if desired, beating well to blend. Then add enough evaporated milk, one tablespoon at a time, until it reaches the spreading consistency you desire. Frost cooled cake, Garnish if desired, slice, serve & enjoy. Sprinkle a few poppy seeds over top of cake after it has been frosted if desired.
