Poppy Seed Bundt Cake with Lemon Cream-Cheese Glaze
adapted from a Lion House recipe
1 (18 ounce) box yellow or white cake mix
1 (3 3/4 ounces) box instant vanilla pudding mix
1 stick butter, melted
1 cup sour cream
4 large eggs
1/4 cup poppy seeds
1 tsp. pure lemon extract
1 tsp. pure almond extract
2 Tbsp. cream cheese
juice of one lemon
1 cup powdered sugar
fresh or frozen berries
Preheat oven to 350 degrees. Grease and flour a regular or two mini-size Bundt pans.
Beat all the cake ingredients together with an electric mixer until thick–about 5 minutes. Spread evenly in Bundt pan. (Be careful not to over fill the mini-Bundt pan if using. It will only take about 1/4 cup of batter for each mini-cake.)
Bake approximately 45 minutes for regular size and about 20 minutes for mini-size, or until a cake tester comes out clean.
Remove from oven and cool in pan for 15 minutes. Turn out onto a cooling rack to finish cooling.
Whisk the cream cheese with a little powdered sugar. Add the lemon juice and remaining powdered sugar together until smooth. (You may not need all the powdered sugar.)
Drizzle over the cooled cake and let set before serving. Serve with berries.