Lemon Poppy Seed Bundt Cake

I love lemon poppy seed anything, so I decided to try a recipe for a lemon poppy seed bundt cake since I need to bring a breakfast bread to a staff retreat this weekend. I found this recipe on all recipes.com and although I can't sneak a taste until Sunday, it smells delicious. It was super easy to make! The only thing to note is that you have to soak the poppy seeds in milk for two hours prior to cooking. I came down with the flu during our retreat and never tried it, but I'll let you know once I am feeling better how it tastes.



Ingredients:
1/4 cup poppy seeds
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla

pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
Directions:
1.  Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.  In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
3.  Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.