Mini Lemon Poppy Seed Bundt Cakes: Zesty Joy in Every Bite
Delicious Mini Lemon Poppy Seed Bundt Cakes full of zesty joy, perfect for any occasion.
Equipment
- Mini Bundt pans
- mixing bowls
- whisk
- electric mixer
- measuring cups
- measuring spoons
Ingredients
For the Cake
- 2 cups All-Purpose Flour Can substitute with gluten-free flour.
- 1 cup Granulated Sugar Reduce for a less sweet option.
- ½ cup Unsalted Butter Use coconut oil for a dairy-free option.
- 1 cup Buttermilk Substitute with milk and lemon juice.
- ¼ cup Lemon Juice Lime juice can be used for a twist.
- 1 tablespoon Lemon Zest Essential for citrus punch.
- 2 tablespoons Poppy Seeds Chia seeds can substitute.
- 2 large Eggs
- 2 teaspoons Baking Powder
For the Glaze
- 1 cup Powdered Sugar Adjust for desired thickness.
- 2 tablespoons Lemon Juice
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour your mini Bundt pans.
- Whisk together the flour, baking powder, and poppy seeds.
- Beat the softened butter and sugar until light and fluffy.
- Mix in eggs, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet, alternating with buttermilk.
- Fill the pans about two-thirds full with the batter.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Cool in the pans for 5 minutes before transferring to a wire rack.
- Whisk powdered sugar and lemon juice to prepare glaze, and drizzle over cooled cakes.
Notes
For extra flavor, consider adding almond extract to the batter before mixing.
Nutrition
Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 70mgSugar: 10gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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