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

Step-By-Step

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

About Mini Lemon Poppy Seed Bundt Cakes

Course/Dish: Cakes