Saturday, June 12, 2010
One of my favorite desserts ...
I've probably made this cake hundreds of times (well maybe not hundreds). It's been my favorite "go-to" dessert for the last thirty years. It's easy, makes a lot and every one loves it. It's good for potlucks, picnics, open houses and birthday parties. I went to the grocery store (Super Target) to pick up my ingredients. They didn't have poppy seeds or Minute Maid frozen lemon juice. Grrr ... had to make another stop, not one of my favorite things to do. I prefer fast, one-stop shopping! But you can't make poppy seed cake without poppy seeds! One thing to note: Be sure you pour the warm glaze on a still slightly warm cake. The cake seems to absorb the glaze better.
LEMON BUNDT CAKE
1 pkg. Duncan Hines Deluxe II Lemon Supreme cake mix
1 pkg. Lemon instant pudding (4 serving size)
1/2 cup Crisco oil
1 cup water
1-2 Tbs. poppy seeds (optional)
Blend all ingredients in large bowl. Beat at medium speed for 2 minutes. Bake in greased and floured Bundt pan at 350 degrees for 45-55 minutes, or until center springs back when touched lightly. Cool for 25 minutes in pan, then invert onto serving plate.
Glaze: Blend 1-cup confectioners sugar with 2 Tbs. Minute Maid frozen lemon juice in saucepan. Cook until sugar dissolves. Watch carefully as sugar burns easily. You can add grated lemon peel to glaze. Prick top and sides of cake. Spoon warm glaze over top and allow to run down sides.