Lemon & Poppyseed Bundt Cake

*Lemon & Poppyseed Bundt Cake*
makes 16 servings

A deliciously moist cake with a double blast of lemon flavour!

ingredients:

  • 1 pkg (2-layer size) lemon cake mix
  • 1 pkg(3 oz.)Lemon flavor powdered Gelatin dessert (4 serving size)
  • 1 1/4 cups water  (300ml)
  • 1/2 cup oil (120ml)
  • 4 large free range eggs
  • 4 TBS poppy seed
  • 1/2 cup Cream Cheese (120g)
  • 2 TBS butter, softened
  • 1 cup icing sugar, sifted (130g)
  • 2 TBS shredded zest and 1 TBS juice from 1 lemon, divided

instructions:

How to cook Lemon & Poppyseed Bundt Cake

  1. Preheat the oven to 180*C/350*F/gas mark 4. Butter a 12 cup fluted tube pan of 10 inch tube pan very well. Dust lightly with flour. Set aside.
  2. Place the cake mix, gelatin, oil, water and eggs into a large bowl. Beat with an electric mixer until well blended. Stir in poppy seed. Pour the mixture into the prepared pan.
  3. Bake for 50 minutes to 1 hour or until a toothpick inserted near center comes out clean. Allow to cool in the pan for 30 minutes. Loosen the cake from the sides of the pan with knife. Invert cake onto wire rack and gently remove the pan. Cool cake completely before proceeding.
  4. Beat the cream cheese spread and butter with a mixer, using clean beaters, on low speed until well blended. Gradually beat in the sugar and lemon juice. Spread this mixture over top of the cake. Garnish withthe lemon peel. Cut into slices to serve.
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