Friday, January 6, 2012

Lemon Poppyseed Cake

This cake is not only yummy, it makes a wonderful presentation. It's great for spring and summer (or a winter day when you WISH it was spring or summer!).

Let's get started.

I box yellow cake, 1 small box lemon instant jello pudding (the moist key!), 1/2c. oil, 2T. lemon juice, 4 eggs, 1 cup water, 2-3Tbsp. poppy seeds.

Add the cake mix and jello mix to a mixing bowl.

Add 1 cup of water.

Add 1/2. vegetable oil.

Add 4 eggs.

Add poppyseeds.  Look they almost match the counter!  I get my poppyseeds at a bulk store!

Dump them in the mixing bowl.

Add 2Tbsp. lemon juice (the stuff outta the bottle!).

Finally mix, about 3 minutes.  This is a big heavy cake.  Make sure it's mixed well.  I use the whisk attachment.

This is important with this, and any bundt.  Don't cheap out, I especially love this Pam with flour.

And coat that baby good!  Real good.  When you flip this cake, you want it to fall out flawlessly.

Put in your batter and bake for approximately 50 minutes at 350 degrees.

Check the cake with a toothpick.  Remove from the oven and allow to cool, in the pan, for 10 minutes.  I usually cool on an elevated rack so the bottom has a chance to cool.

After 10 minutes, I place the plate on top of the bundt, and invert.  The cake slides out.  Perfect.  Bingo-bango.  Time for glaze.

1 cup powdered sugar (either get the good stuff or sift it; you don't want clumps), 3Tbsp. lemon juice.  Mix.

Let this sit to thicken.  On some days; depending on the humidity, you may need to add a bit more of powder sugar or a bit more lemon juice.  If you pour it directly on the cake and it runs off; you had it too runny.  I like it pretty thick and allow it to crawl down the cake.

Keep this in the refrigerator.
Happy baking (and sharing this cake!),

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