Last week was so nice that Sam and I got out the sidewalk chalk twice and I got to lay on the grass, soak up the sun, and actually be warm. I did take pictures of the sidewalk chalk, but that will have to wait for another post because, frankly, I'm too lazy to walk across the room to get my camera.
I haven't posted for a while and wanted to do something to celebrate the return of non-artificial warmth to my life (Spring!), so I thought I'd do a nice Springy recipe. So here you go, courtesy of Melissa at work (aka my own personal Martha Stewart). Enjoy!
Lemon Poppyseed Bundt Cake
- 1 lemon poppy seed muffin mix (I think I usually use Krusteaz)
- 1 c. hot water
- 1 lrg. box vanilla pudding
- 4 extra large eggs
- ½ c. canola oil
- 2 c. powdered sugar
- 1 or 2 large lemons
Directions: Preheat oven to 350°. Grease and flour a 12-cup Bundt cake pan. Mix muffin mix, pudding mix, oil, water, and eggs. Beat 5 minutes at medium speed. Pour into pan and bake 40-45 minutes. Cool in pan 10-15 minutes. Loosen center and sides with plastic knife, then invert onto rack to finish cooling. Drizzle with powdered sugar glaze (see below) and top with lemon zest.
For glaze, add just enough lemon juice to powdered sugar to moisten. I usually leave it thicker than I initially think I should--if you make it too runny it will all run down instead of drizzling prettily and will soak into the cake instead of showing up. Experiment a tiny bit at a time. The picture above is the first time I made the cake and you can tell I did the icing a bit too runny--it sort of pooled at the bottom. Also, if don't put the zest on until you're about ready to serve, or it will soak into the icing and not look too swell.
