Incredibly delicious, fluffy and light this Poppy Seed Cake is the perfect summertime dessert and insanely yummy breakfast. Who said you couldn't have cake for breakfast?
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 16
Calories 292kcal
Author Sandra
Ingredients
1yellow cake mix
1boxinstant vanilla puddingsmall box
4eggs
1/2cupcanola oil
1/4cuppoppy seeds
1cupwarm water
1 1/2teaspoonsalmond extract
Glaze
1/4cupbuttermelted
2cupspowdered sugar
2tablespoonsmilkupto 4 tablespoons
1teaspoonalmond extract
1teaspoonpoppy seeds
Instructions
Mix together all ingredients until well combined. Pour into greased bundt pan.
Bake at 350F for 40-50 minutes or until golden brown. Cool.Turn onto platter and sprinkle powdered sugar or make glaze.
Glaze
Melt 1/4 cup butter.Sift 2 cups of powdered sugar into a medium-size bowl.
Add the melted butter and milk to the powdered sugar and vigorously stir. Then add the 1 1/2 teaspoons of almond extract and poppy seeds and mix until well combined.
Add more milk if desired to get the consistency you want.Drizzle the glaze over the cake.