Lemon Poppyseed Bundt Cake

I have been craving something made with poppy seeds lately.  They just keep shouting at me every time I open the refrigerator!  I paired them with lemon, reduced the fat in a typical cake and came up with this light, heavenly lemon poppy seed bundt cake which did not disappoint.  It's robust on lemon flavor, moist and delicious!  It's even better the second day after making too!

Servings: 16
Serving Size: 1/16 of bundt cake
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Bake Time: 55-60 minutes

Ingredients:
Cake Ingredients-
1 Duncan Hines Lemon Cake Mix (16.5 oz)
2 1/2 Tbsp. flour
1 package instant lemon pudding, sugar-free
1 cup buttermilk
1/2 cup water
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup poppy seeds
2 Tbsp. fresh lemon juice
3 egg whites
1 egg

Glaze Ingredients-
1 1/2 cups powdered sugar
2-4 Tbsp. fresh lemon mice
1 drop yellow food coloring

Directions:
Preheat oven to 350 degrees.  Coat a bund pan with cooking spray.  In the bowl of a stand mixer, add the cake mix, flour, instant pudding, buttermilk, water, applesauce, oil, poppy seeds and lemon juice (2 Tbsp).  Mix until well blended.  Add the egg whites and egg and beat until smooth.  Pour into prepared bundt pan and spread evenly.  Bake for 55-60 minutes or until a toothpick comes out cleanly.  Remove from the oven and let cool for about 10 minutes.  Carefully loosen sides with a knife and remove the cake onto a plate.  Cool completely before glazing.

To make the glaze - combine the powdered sugar and lemon juice in a small bowl.  Blend until very smooth with a whisk.  Add the food coloring and mix well.  Drizzle the glaze all around the top of the cake.  Slice and serve!

Tip:
Keep your poppy seeds in the fridge to make the last for up to 6 months!  Because poppy seeds are high in oil content they need to be preserved a bit otherwise they won't last long.  The fridge is the perfect home for them!

YUM!
XOXO Nancy