Lemon-Cranberry Poppyseed Bundt Cake
Recipe type: Dessert
A perfect balance between tart and sweet, this Lemon-Cranberry Poppyseed Bundt Cake highlights one of spring and summer's most coveted ingredients — lemon!
  • 1 box Betty Crocker Lemon-Poppyseed Muffin Mix (includes lemon glaze)
  • ½ cup water
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup canola oil
  • 1 large egg
  • 1 ripe banana, mashed
  • 1 cup frozen or fresh cranberries
  • packet of lemon glaze
  • thinly sliced lemon
  1. Preheat the oven to 400 degrees. Grease a bundt pan generously and set side.
  2. In the bowl of a stand mixer, add muffin mix, water, lemon juice, oil, egg and banana and beat until just combined.
  3. Fold in the cranberries with a rubber spatula.
  4. Pour batter into prepared bundt pan and use a spatula to spread evenly across the top.
  5. Bake for 40 minutes or until the sides begin to pull from the pan and the cake has started to brown.
  6. Let cool for 1-2 minutes before inverting onto a plate.
  7. Allow the cake to completely cool before pouring on the glaze.
  8. Use an offset spatula to spread the glaze over the cake.
  9. Top with thinly slice pieces of lemon.
Recipe by Take A Bite Out of Boca at http://takeabiteoutofboca.com/2015/06/lemon-cranberry-poppyseed-bundt-cake-bundtbakers.html