Bite-sized, buttery, and bursting with fresh lemon flavor—these Mini Lemon Poppy Seed Bundt Cakes are the perfect treat to brighten any day. Whether you’re serving them at a brunch, enjoying them with a cup of tea, or treating yourself to a little indulgence, these cakes are guaranteed to make your taste buds dance with joy. Trust me, these little beauties are a total game-changer when it comes to sweet treats!
Why You’ll Love Mini Lemon Poppy Seed Bundt Cakes
These Mini Lemon Poppy Seed Bundt Cakes are not only delicious but also fun to make and share. They’re perfect for any occasion, and here’s why:
Versatile: These mini cakes are just as good for a special celebration as they are for an everyday treat. They’re perfect for brunch, dessert, or even a quick snack on-the-go.
Budget-Friendly: With just a few simple ingredients, you can create a dessert that looks and tastes fancy without breaking the bank.
Quick and Easy: They come together quickly, making them a great choice when you’re craving something sweet but don’t have all day to bake.
Customizable: Feel free to switch things up by adding a bit of glaze, frosting, or even fresh berries on top for an extra touch of flavor and decoration.
Crowd-Pleasing: With their bright lemony flavor and moist texture, these mini bundt cakes are always a hit with family and friends. They’re light, airy, and simply irresistible.
Ingredients
The magic of these Mini Lemon Poppy Seed Bundt Cakes comes from just a handful of ingredients that create something truly special. Let’s break it down:
All-Purpose Flour: The base of the cakes, providing that light, tender texture we love in every bite.
Lemon Zest: Fresh lemon zest is what brings the bold, zesty lemon flavor to these cakes. It’s bright and fragrant, infusing every crumb with citrusy goodness.
Poppy Seeds: These little seeds add a nice crunch and visual appeal, while enhancing the cake’s flavor with a subtle nuttiness.
Butter: Adds richness and moisture to the cakes, making them soft and delicious.
Eggs: Provide structure to the cakes and help create that perfect rise.
Sugar: Sweetens the cakes just enough to balance out the tartness of the lemon.
Buttermilk: Helps create a tender crumb, while adding a subtle tang that pairs perfectly with the lemon.
Baking Powder & Baking Soda: These two leavening agents help the cakes rise and achieve that light and fluffy texture.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps for these Mini Lemon Poppy Seed Bundt Cakes:
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures the cakes bake evenly and perfectly every time.
Prepare the Bundt Pans
Grease your mini bundt pans with butter or non-stick spray and lightly flour them. This ensures the cakes will come out smoothly without sticking to the pan.
Mix the Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, stir in the lemon zest and vanilla extract. Mix until everything is well combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined, being careful not to overmix.
Add the Poppy Seeds
Gently fold in the poppy seeds until they’re evenly distributed throughout the batter. This adds texture and that delightful little crunch to each bite.
Fill the Bundt Pans
Divide the batter evenly among the prepared mini bundt pans, filling each about 3/4 of the way full. This ensures the cakes have plenty of room to rise without overflowing.
Bake to Perfection
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden on top and spring back when lightly touched.
Cool the Cakes
Allow the mini bundt cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This gives them time to firm up a bit and makes it easier to remove them from the pans.
Serve and Enjoy
Serve these cakes as is or drizzle with a simple lemon glaze for an extra touch of sweetness. These cakes are perfect for sharing, but I won’t judge if you decide to keep them all to yourself!
Nutrition Facts:
Servings: 12
Calories per serving: 220
(Note: Nutrition facts may vary depending on the exact ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Mini Lemon Poppy Seed Bundt Cakes
These mini cakes are delicious on their own, but here are a few ideas to make them even more special:
- Drizzle a simple lemon glaze (made from powdered sugar and lemon juice) over the tops of the cakes for an extra sweet and tangy kick.
- Serve with fresh whipped cream or a scoop of vanilla ice cream for a more indulgent treat.
- Pair with a cup of hot tea or lemonade for the ultimate refreshing snack.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Storage: Keep these mini cakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Make them ahead of time: You can bake the cakes in advance and store them in an airtight container. Add the glaze just before serving.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend for a gluten-free version of these cakes.
- Add-ins: If you like, you can add blueberries or raspberries to the batter for a pop of color and sweetness.
FAQ’s
- Can I make these cakes without the poppy seeds?
Yes! If you’re not a fan of poppy seeds, you can simply leave them out for a classic lemon cake. - Can I use regular milk instead of buttermilk?
Yes, but buttermilk helps create a lighter, more tender crumb. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice to mimic the tang. - How can I make these cakes more lemony?
You can add a little more lemon zest or lemon juice to the batter for a stronger lemon flavor. - Can I freeze these mini bundt cakes?
Yes! Freeze the cakes after they’ve cooled completely, then wrap them in plastic wrap and store them in a freezer bag. Thaw before serving. - Can I use a regular bundt pan instead of mini ones?
Absolutely! If you don’t have mini bundt pans, you can use a regular-sized bundt pan, but you’ll need to adjust the baking time. - How do I get the cakes out of the pan easily?
Make sure to grease and flour the bundt pans thoroughly, or use a non-stick spray with flour to ensure the cakes come out easily. - Can I add frosting to these cakes?
Yes! A light cream cheese frosting would pair wonderfully with the lemony flavor of the cakes. - Do I need to use lemon zest?
Yes, lemon zest is crucial for giving the cakes that bright citrus flavor. Don’t skip it! - How can I make these cakes extra special for a party?
Add a dusting of powdered sugar, fresh berries, or a drizzle of lemon glaze on top before serving. - Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are best for this recipe, but bottled lemon juice can be used if necessary. Just keep in mind that fresh zest will give a better flavor.
Conclusion
These Mini Lemon Poppy Seed Bundt Cakes are a refreshing and delightful treat that will brighten any occasion. Their light, airy texture, zesty lemon flavor, and subtle crunch from the poppy seeds make them a total crowd-pleaser. Whether you’re baking them for a special event or enjoying them as an everyday snack, they’re sure to become a favorite in your dessert repertoire!
Print
Mini Lemon Poppy Seed Bundt Cakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 mini Bundt cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Lemon Poppy Seed Bundt Cakes are moist, zesty, and bursting with citrus flavor. With a tender crumb, the bright flavor of lemon, and a delightful crunch from poppy seeds, they make a perfect treat for brunch, tea time, or special occasions.
Ingredients
**For the Cakes:**
– 1 1/2 cups all-purpose flour
– 1 tbsp poppy seeds
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/3 cup sour cream
– 1/4 cup milk
– 2 tbsp lemon juice
– 1 tbsp lemon zest
– 1 tsp vanilla extract
**For the Lemon Glaze:**
– 1 cup powdered sugar
– 2-3 tbsp lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Grease mini Bundt pans thoroughly.
2. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating after each addition. Mix in sour cream, milk, lemon juice, lemon zest, and vanilla.
5. Gradually add dry ingredients to the wet, mixing just until combined.
6. Spoon batter into mini Bundt pans, filling each about 3/4 full.
7. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. Mix powdered sugar with lemon juice to make a glaze and drizzle over cooled cakes.
Notes
Make sure to grease and flour the Bundt pans well to prevent sticking. These cakes freeze beautifully—just add glaze after thawing.
Nutrition
- Serving Size: 1 mini Bundt cake
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg