mini lemon poppy seed bundt cakes
(1 rating)
A very nice lemony recipe from Southern Living's Holiday edition of their magazine. These turned out moist and very lemony!
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For mini lemon poppy seed bundt cakes
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1/2 cbutter, softened
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2 ozcream cheese, softened
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1 1/4 csugar
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2eggs
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3/4 cmilk
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3/4 tsppoppy seeds
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3/4 tspalmond extract
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1 tsplemon extract
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2 tsplemon zest, grated
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1 3/4 cflour
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3/4 tspbaking powder
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1 1/4 cpowdered sugar
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1/4 clemon juice
How To Make mini lemon poppy seed bundt cakes
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1Prehead oven to 350. Mix together butter and cream cheese. Cream in sugar. Add in eggs one at a time. Add in milk, poppy seeds, almond extract, lemon extract, and 1 1/2 tsp lemon zest. Combine well. Add in baking powder and flour.Grease mini-bundt pan well. Spoon in batter so that tins are about 3/4 full. -
2Bake for about 24 to 26 minutes or until a wooden pick inserted in middle comes out clean. Let cool in pan for about 10 minutes and then invert onto cooling rack and cool completely.
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3Make glaze by combining powdered sugar, lemon juice and 1/2 tsp zest with a whisk. Spoon over cooled cakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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