Lemon Thyme Poppy Seed Cake

• 1 (18.25 oz) box golden butter cake mix
• 1 stick butter, at room temperature
• 3 None large eggs
• 1/4 cup lemon curd
• 1 None lemon, zested and juiced, plus extra slices for garnish
• 1/2 cup milk
• 1 tbsp poppy seeds
• 1/2 tsp chopped fresh thyme leaves
• 1 cup powdered sugar
• 2 tbsp heavy cream
• 1 tsp light corn syrup
• 1 cup fresh raspberries, for garnish
• None None fresh mint, for garnish

1. Preheat oven to 350u0b0F. Grease and flour a 12-cup bundt pan.
2. Beat cake mix, butter, eggs, lemon curd, 1 tsp lemon zest, 2 tsp lemon juice, milk, poppy seeds and thyme for 30 seconds. Increase speed to medium-high and beat for 2 mins. Transfer to prepared pan and bake for 55-60 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then unmold and let cool completely.
3. Whisk together powdered sugar, cream, lemon juice and corn syrup until smooth. Transfer cake to a serving platter and drizzle with glaze. Garnish with raspberries and mint.

golden butter, butter, eggs, lemon curd, lemon, milk, poppy seeds, thyme, powdered sugar, heavy cream, corn syrup, fresh raspberries, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/31567 (may not work)