Lemon Poppy Seed Bundt Cake

Recipe View 2 hrs **Step 1: Prepare the Poppy Seeds (2 hours)**: In a small bowl, combine the poppy seeds and milk. Stir well and let soak for at least 2 hours, or even overnight in the refrigerator. This allows the poppy seeds to soften and release their flavor.

Recipe View 10 mins **Step 2: Prepare the Oven and Pan (10 minutes)**: Preheat your oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan. Ensure every nook and cranny is covered to prevent sticking.

Recipe View 5 mins **Step 3: Combine Dry Ingredients (5 minutes)**: In a large bowl, whisk together the lemon cake mix and instant vanilla pudding mix until well combined. This ensures even distribution of the pudding mix.

Recipe View 7 mins **Step 4: Combine Wet and Dry Ingredients (7 minutes)**: Make a well in the center of the dry ingredients. Pour in the water, oil, and eggs. Using an electric mixer, start on low speed until just combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated. Increase the speed to medium and beat for 4 minutes until the batter is smooth, light, and airy.

Recipe View 2 mins **Step 5: Add Poppy Seed Mixture (2 minutes)**: Gently fold in the poppy seed mixture until evenly distributed throughout the batter. Do not overmix.

Recipe View 1 hrs **Step 6: Bake (55-65 minutes)**: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, tent it loosely with aluminum foil.

Recipe View 20 mins **Step 7: Cool and Invert (20 minutes)**: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it slightly in the pan helps the cake release more easily. Ensure the cake is completely cool before glazing or serving.