Step 1

Preheat oven to 350 degrees and grease Bundt pan (regular or the minis).

Step 2

Sift cake mix to remove any lumps and set aside.

Step 3

In a large bowl, combine instant pudding mix, oil, Greek yogurt, eggs, lemon zest and lemon juice. Whisk until smooth.

Step 4

Add in cake mix and poppy seeds and stir until well combined.

Step 5

Dump into Bundt pans, filling mini pans about 3/4 full. Use a spatula to spread out evenly.

Step 6

Bake for 17-25 minutes for mini bunts (I'm talking about the mid size ones, not the TINY ones) or 45-55 minutes for a large Bundt. Insert a knife and make sure it comes out clean before removing from the oven.

Step 7

Let cool, then turn out onto a serving plate.

Step 8

Almond Glaze: Combine powdered sugar, almond extract, 2 teaspoons milk and butter with a whisk. Add in a little milk (or cream) at a time until you reach your desired consistency.

Step 9

Pour over cooled Bundt cakes and top with sliced almonds and fresh fruit for decoration.