Lemon Poppy Seed Bundt Cake

• Preheat oven to 350 degrees. Grease and flour one bundt cake pan, or spray with Bakers Joy.
• In the mixing bowl of your electric mixer place the cake mix, pudding, oil, sour cream and lemon juice. Mix on medium speed until well blended. Add eggs one at a time until incorporated. Scraping the bowl as needed. Stir in the poppy seeds,lemon extract, and lemon zest.
• Pour cake mix into prepared Bundt pan and place on the center rack of the oven. Bake for 40-50 minutes. Check by lightly pushing on cake. If it springs back it is done. Remove from oven and allow to cool 10-15 minutes. Invert cake onto cake plate. Poke cake with a fork or bamboo skewer down the sides of cake and along the top. (This will allow the glaze to seep into the cake when it is spooned over the cake.)

Glaze

• In a small bowl combine powder sugar, lemon zest and fresh lemon juice with a wire whisk, until well blended. Using a spoon, while the cake is still warm, carefully spoon glaze over the top of the cake allowing it to run down the sides and into the holes. Allow to completely cool. Garnish with fresh fruit and serve.