My oldest daughter, who is almost 12, decided she wanted to start helping me behind the scenes here with this blog of mine. I thought…why not?! She is a pretty good little baker and really enjoys it (all except for the cleaning up part). So we decided that I would pay her a small fee each time she baked something that I could share here with you. Her first gig?…this Lemon Poppy Seed Bundt Cake.
She did a great job…and I made cleaning up after part of the “job”! The cake tastes great and the best part is that I didn’t have to make it or clean up afterwards…and she is learning some great skills!
Good thing I have three girls…a momma could get used to this. I wonder how long it is going to last?!
Anyways, this cake is perfect for an after dinner snack or to serve up for the next bridal or baby shower you have. It comes out really pretty, especially with a nice thin coating of icing (powdered) sugar.
Lemon Poppy Seed Bundt Cake
1 yellow cake mix
1/2 cup water
1/2 cup melted butter
1 small box of Vanilla Pudding mix (just the powder)
1 cup sour cream
1 tsp. lemon extract or rum flavoring
1 tbsp. poppy seeds
Directions: Preheat oven to 350 degrees. Beat the eggs in a mixer. Add the water, cake mix and butter and mix together. Add the rest of the ingredients and mix for 5 minutes. Pour into a greased and floured Bundt pan. Bake for 40-45 minutes in a 350 degree oven or until a toothpick inserted in the middle comes out clean. Leave in pan until cooled before turning out onto a plate. Sprinkle with powdered sugar.
We found poppy seeds in our local grocery store in the spice section in case some of you have a hard time finding them.
But remember…if you have a job interview, you might want to hold off eating this poppy seed cake until after. (Random Elaine Benes reference from Seinfeld) ;)
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