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Mini Lemon Poppy Seed Bundt Cakes

mini lemon poppy seed bundt cakes
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Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and thoroughly grease a mini bundt pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds until well combined.
  3. In a separate large bowl, beat eggs until lightly frothy, then add melted butter, lemon juice, lemon zest, milk, and vanilla if using. Mix until well incorporated.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Spoon batter into each mini bundt mold, filling about 2/3 full.
  6. Bake for 12-15 minutes, until golden around the edges and a toothpick inserted comes out clean with a few moist crumbs.
  7. Allow to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
  8. Dust with powdered sugar just before serving.

Notes

  • For extra lemon flavor, brush warm cakes with a simple lemon syrup made from equal parts lemon juice and sugar, heated until dissolved.
  • Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Fresh lemon juice is strongly recommended over bottled for the best flavor.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: mini lemon poppy seed bundt cakes, lemon bundt cake, poppy seed cake, mini bundt cake, zesty lemon cake, breakfast pastry

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