Today I am getting into the fall spirit by sharing one of my favorite recipes for lemon poppyseed bundt cake. This cake is moist and lemony with a touch of homemade cream cheese frosting for the win! It is now that time of year for blanket scarfs, tall boots, oh and putting on that winter layer... I mean coat? No bikinis for awhile ladies, it's time to indulge in some delicious treats.
So without further ado below is the recipe--
LEMON POPPYSEED BUNDT CAKE
INGREDIENTS
Bundt Cake
1 box white cake mix
1 3.4 ounce box instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 tablespoons poppy seeds
Cream Cheese Frosting
1 pkg. cream cheese
1 cube butter
1/2 box powdered sugar
1 teaspoon vanilla
1/2 lemon- squeeze juice and remove seeds
DIRECTIONS
CAKE
- Preheat oven to 350 degrees and grease a bundt cake pan.
- In a mixing bowl combine cake mix and pudding mix. Add sour cream, vegetable oil, eggs, and warm water. Mix until all ingredients are incorporated, then add poppyseeds.
- Pour cake batter into the bundt cake pan and bake for 40-50 minutes. Cake will be done when a toothpick is inserted and nothing sticks to it.
- Let the cake cool for 30 minute before adding frosting
- Once cake is cool, transfer to a cake stand and frost
FROSTING
- Bring butter and cream cheese to room temperature.
- Combine the butter and cream cheese with a Kitchen Aid Mixer with the whisk insert.
- Add in 1 tsp of vanilla and the powdered sugar.
- Squeeze lemon juice into the mixture.
- Whisk together for 3 minutes until light and fluffy.
Enjoy!
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