mini lemon poppy seed bundt cakes

Name: Mini Lemon Poppy Seed Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Ingredients: 1/2 cup(s) butter, softened; 2 ounce(s) cream cheese, softened; 1 1/4 cup(s) sugar; 2 - eggs; 3/4 cup(s) milk; 3/4 teaspoon(s) poppy seeds; 3/4 teaspoon(s) almond extract; 1 teaspoon(s) lemon extract; 2 teaspoon(s) lemon zest, grated; 1 3/4 cup(s) flour; 3/4 teaspoon(s) baking powder; 1 1/4 cup(s) powdered sugar; 1/4 cup(s) lemon juice

(1 RATING)

82 Pinches 8 Photos

Traci Coleman

Vancouver, WA

Updated on Oct 15, 2011

A very nice lemony recipe from Southern Living's Holiday edition of their magazine. These turned out moist and very lemony!

Rate

prep time 15 Min

cook time 30 Min

method ---

yield Varies depending on pan

Ingredients

1/2 cup butter, softened
2 ounces cream cheese, softened
1 1/4 cups sugar
2 - eggs
3/4 cup milk
3/4 teaspoon poppy seeds
3/4 teaspoon almond extract
1 teaspoon lemon extract
2 teaspoons lemon zest, grated
1 3/4 cups flour
3/4 teaspoon baking powder
1 1/4 cups powdered sugar
1/4 cup lemon juice

How To Make mini lemon poppy seed bundt cakes

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.

Step 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.
Step 3

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