Mini Lemon Poppy Seed Bundt Cakes

4
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!

Rating:

★★★★★ 1 vote

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

How to Make Mini Lemon Poppy Seed Bundt Cakes

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.

Printable Recipe Card

About Mini Lemon Poppy Seed Bundt Cakes

Course/Dish: Cakes




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