I have used SOLO Poppy Seed filling for a Poppy Sour Cream Bundt Cake that I have been making for 20 years. I decided to buy their almond cake filling and the recipe on the inside cover for Almond Cake did not disappoint. I doctored it a little to add in some lemon flavor. You can optionally cover with toasted sliced almonds as well.

Ingredients

For the Almond Glaze Topping

• 1 cup confectioners sugar

• Zest of one lemon

• 2 tablespoon lemon juice

Cake

• 1 cup butter, softened

• 2 1⁄4 cup all-purpose flour

• 1 cup sugar

• 2 teaspoon baking powder

• 3 eggs

• 1⁄2 teaspoon salt

• 1 can Solo Almond Filling

• 1⁄4 cup milk

Instructions:

Preheat the oven to 350 degrees F.

Beat the butter and sugar until fluffy. Add the eggs one at a time and then the lemon zest and the almond filling. Add the dry ingredients and the milk 1/3 of each at a time, alternating. Do not overmix. Pour into prepared bundt cake pan and cook for 50-55 minutes. Start checking at 50 minutes so it does not burn.

Meanwhile, mix the ingredients for the glaze until all of the powdered sugar is blended and there are no lumps.

Remove cake from oven and let cool for 5 minutes, then turn out onto a cooling rack and let cool completely. Drizzle with the glaze and top with sliced almonds.