mini lemon poppy seed bundt cakes

(1 rating)
Recipe by
Traci Coleman
Vancouver, WA

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

(1 rating)
yield serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For mini lemon poppy seed bundt cakes

  • 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

  • 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.

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