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15) Mini Lemon Poppy Seed Bundt Cakes

Bright, tangy, and just substantial enough to feel like a proper dessert. These little bundts freeze well individually, which means you can bake a batch on Sunday and have something ready for a midweek treat without any extra effort.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp poppy seeds
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest about 2 lemons
  • 1/3 cup fresh lemon juice
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar for glaze
  • 1 –2 tbsp lemon juice for glaze

Method
 

  1. Preheat oven to 350°F (175°C). Grease mini bundt pan.
  2. Whisk flour, baking powder, salt, and poppy seeds in a bowl.
  3. Beat butter and granulated sugar until light, about 2 minutes.
  4. Add eggs one at a time, beating after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla.
  6. Alternate adding flour mixture and milk, beginning and ending with flour. Fold gently.
  7. Spoon batter into pan, filling each 2/3 full.
  8. Bake 12–15 minutes or until a toothpick comes out clean. Cool 10 minutes, then invert.
  9. Whisk powdered sugar with lemon juice to make glaze. Drizzle over cooled cakes.