After Miles and I got married (nearly 2 whole years ago!), I felt there was still something missing from our loot of kitchen gear we received for wedding and shower gifts. Trust me, this is an unbelievable statement, considering the tons and tons of gifts we got from our lovely family and friends. But there was one thing, and that was a Bundt pan. There has always been something about that fluted tubular pan that somehow makes a cake taste better.
Now, perhaps it was last summer, or perhaps it was the summer before, when I was perusing the aisles with my aunt Linda at the weekly Annandale Swapper's Meet (flea market). As we were walking along, she asked me if I was looking for something in particular. So, I shared with her the one void I still had in my kitchen cupboards. This was a fateful day, because not one half hour later, I was walking across the parking lot with my treasure, an Original Nordic Ware Bundt Pan. I am embarrassed to admit that I almost passed-up this valuable find when the seller did not want to come down under $8. Linda, you are very wise. You convinced me that $8 was a small price to pay for a classic, fail proof- pan. You knew that I had to have the original. I must admit; it is one of the best (kitchen) purchases I have ever made.
Now, I have a gift for you, and anyone else who also cannot resist the allure of a moist, delectable, springtime lemon poppy seed cake. I made this cake for the second time at Easter, and it was a hit. I knew it would be the second I carefully slid it out of my wonderfully reliable Bundt pan. I hope you enjoy this unbelievably moist treat as much as my Easter crowd did.
Lemon Poppy Seed Bundt Cake
I am sure you could use a 9X13, a couple loaf pans, or even make cupcakes, but you know how I feel about a Bundt.
1 box yellow cake mix
1 large box vanilla instant pudding
2 tablespoons poppy seeds
1/2 cup canola or veggie oil
1 cup water
1 teaspoon almond extract
zest of one lemon
First, preheat your oven to 350 degrees, and then prepare your pan. Using a paper towel, rub oil all over the inside of the pan. Get all the nooks and crannies. Then, take about one tablespoon of the cake mix, and coat the inside of the pan (no need to use flour).
Next, whisk together your cake mix, pudding mix, and poppy seeds.
Switch to a rubber spatula, and add the oil and water. Combine.
Add your eggs, one at a time. Incorporate between each addition.
Zest your lemon over the bowl (use ALL of it), add your extract, and combine.
Transfer the batter to the prepared pan, smooth the top, and put it in the oven to bake for 35-45 minutes.
It is done when a knife comes out clean, and it looks something like this. I am sorry to tell you that it needs to cool completely in the pan. Be patient!
When it is cooled, you may need to run a butter knife around the edges before you invert the cake on a plate and carefully ease it out. If you are careful, it should come out beautifully. Now, you can keep it simple with just a little powdered sugar sprinkled on top, OR you can make a lemon glaze.
1/2 cup powdered sugar
juice of the the zested lemon
1/2 teaspoon almond extract
1-2 tablespoons of milk
2-3 drops yellow food coloring (optional)
Whisk together all ingredients, except the milk and food coloring. Add only enough to arrive at a pourable consistency. Add food coloring to desired shade. Drizzle over cooled cake.