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