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Friday, September 25, 2015


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--


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



  1. Preheat oven to 350 degrees and grease a bundt cake pan.
  2. 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. 
  3. 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. 
  4. Let the cake cool for 30 minute before adding frosting
  5. Once cake is cool, transfer to a cake stand and frost


  1. Bring butter and cream cheese to room temperature.
  2. Combine the butter and cream cheese with a Kitchen Aid Mixer with the whisk insert.
  3. Add in 1 tsp of vanilla and the powdered sugar.
  4. Squeeze lemon juice into the mixture.
  5. Whisk together for 3 minutes until light and fluffy.


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