Mini Poppyseed Cakes with Lemon Pudding

Jessi gave me a mini bundt pan (makes 12 little bundt cakes) for Christmas. I just love "mini" things...which is probably why I love cupcakes so much. For a small superbowl get together I made poppyseed cake in it. They were really cute. TJ suggested I fill the center with something. What a great idea! Why didn't I think of that? So, here they are with lemon pudding in the center. I used instant pudding and added 1/2 cup of sourcream to it. Wanda at work told me she always adds sourcream to instant pudding because it makes it taste more homemade. I've never heard of that - have you? Anyway, I decided to give it a try. I'm not sure I can tell a difference, I should have tasted it before I added the sourcream...oh well, next time.

Lemon Poppyseed Cake - directions for regular bundt pan
1 cup vegetable oil
3 eggs
2 1/4 cups sugar
3 cups plain flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups milk
1 1/2 tsp almond extract
1 1/2 tsp butter flavoring
1 1/2 tbsp poppy seeds

Combine oil, eggs and sugar. Beat at medium speed for 2 minutes. Sift flour, baking powder and salt together. Add to egg mixture alternately with milk (beginning and ending with flour). Stir in flavorings and poppy seeds. Pour into greased and floured pan. Bake at 350 for 1 hour. (For the mini bundt cakes, I baked for ~23 minutes). Cool 10 minutes and remove from pan. Poke holes in cake while still warm. Pour glaze over cake.

Glaze
1/2 cup sugar
1/4 cup orange juice
1/2 tsp almond extract
1/2 tsp butter flavoring
1/2 tsp vanilla extract

Combine until blended. Glaze will be grainy.

I've made this in many forms - loaves, 9x13 sheet, mini muffins, etc. People love this cake, maybe because its not too heavy.