mini lemon poppy seed bundt cakes
(1 rating)
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
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1/2 cbutter, softened
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2 ozcream cheese, softened
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1 1/4 csugar
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2eggs
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3/4 cmilk
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3/4 tsppoppy seeds
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3/4 tspalmond extract
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1 tsplemon extract
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2 tsplemon zest, grated
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1 3/4 cflour
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3/4 tspbaking powder
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1 1/4 cpowdered sugar
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1/4 clemon juice
How To Make mini lemon poppy seed bundt cakes
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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.
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3Make glaze by combining powdered sugar, lemon juice and 1/2 tsp zest with a whisk. Spoon over cooled cakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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