Mini Lemon Poppy Seed Bundt Cakes

Traci Coleman

By
@TraciB70

A very nice lemony recipe from Southern Living's Holiday edition of their magazine.

These turned out moist and very lemony!


Featured Pinch Tips Video

Comments:

Serves:

Varies depending on pan

Prep:

15 Min

Cook:

30 Min

Ingredients

1/2 c
butter, softened
2 oz
cream cheese, softened
1 1/4 c
sugar
2
eggs
3/4 c
milk
3/4 tsp
poppy seeds
3/4 tsp
almond extract
1 tsp
lemon extract
2 tsp
lemon zest, grated
1 3/4 c
flour
3/4 tsp
baking powder
1 1/4 c
powdered sugar
1/4 c
lemon juice

Directions Step-By-Step

1
Prehead 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.
2
Bake 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.
3
Make glaze by combining powdered sugar, lemon juice and 1/2 tsp zest with a whisk. Spoon over cooled cakes.

About this Recipe

Course/Dish: Cakes