Ingredients
1
box white cake mix
1
box (4 oz.) lemon instant pudding mix
2/3
C. oil
1
C. plain Greek yogurt
4
eggs
Zest
of two large lemons
½ C.
freshly squeezed lemon juice
2
Tbl. Poppy seeds
Directions
Preheat
oven to 350 and grease bundt pan or mini bundt pans. In bowl combine the following until smooth:
pudding mix, oil, yogurt, eggs, lemon zest and lemon juice. Add cake mix and poppy seeds, stirring until
well combined. Fill pans ¾ full and bake
17 – 25 for the mini bundts or 45 – 55 for a large. Cool, then turn out onto serving plate.
Frost
with homemade cream cheese icing (I use almond extract, instead of vanilla in
my icing.)
Top
cakes with sliced almonds and fresh raspberries. - Tricia
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