Lemon Poppyseed Mini Bundt Cakes -

Lemon Poppyseed Mini Bundt Cakes

Soft and moist and deliciously lemon forward, these mini Bundts are perfect for any occasion.

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Course: Dessert, Snack

Cuisine: American

Keyword: Lemon, mini bundt cakes, poppyseed

Prep Time: 15

Cook Time: 25

Servings: people

Calories: 406kcal

Author: Candace Bourzac

Ingredients

Lemon Poppyseed Mini Bundt Cakes

2 cups all-purpose flour
1/2 cup butter, unsalted
3/4 cup sugar
2 eggs
1/2 cup yogurt or sour cream
3/4 cup milk
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon poppyseeds
1 tablespoon lemon zest
24 tablespoons lemon cream cheese frosting (optional)

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Lemon Poppyseed Mini Bundt Cakes

Preheat the oven to 350 F.
Add the dry ingredients to a large bowl and whisk together.
Melt the 1/2 cup of butter, not all the way to liquid form, just until the butter is very soft and partially liquid. I microwave it for 30 seconds and it turns out perfect.
Add the melted butter to the dry ingredients and blend together with an electric mixer. The mixture will look like coarse sand with some larger lumps.
Beat in the 1/2 cup yogurt, 3/4 cup milk, 1 teaspoon each of vanilla and lemon extract, 1 tablespoon of lemon zest, and 1 tablespoon of poppyseeds, until fully incorporated.
In a smaller bowl, add the 2 eggs. Beat with the electric mixer until lightly fluffy and frothy, roughly 60 seconds. You will want to rinse off the removeable whisk attachments before beating the eggs.
Add the beaten eggs to the batter and mix together with the electric mixer until fully incorporated and smooth.
Spoon the batter into prepared (sprayed with butter or vegetable oil spray) mini bundt cake pans. Fill the wells about 3/4 of the way full. Since I use the silicone molds, I put them on a large baking sheet before I add the batter to them. It's easier to get them in the oven that way. If you are using metal bundt pans, you wouldn't have to do this.
Bake the cakes for 25 minutes, or until a toothpick inserted in the thickest part of a cake comes out clean or with a few moist crumbs. Remove from oven and let rest for 10 minutes before removing from the molds onto a baking rack to continue cooling off. Although, you really ought to try one straight from the oven. So delicious!

Lemon Glaze

In a small bowl, add the powdered sugar and lemon juice and mix until fully incorporated. It will seem like it isn't coming together very well in the beginning. Just keep stirring and you'll see that it does. It will turn nice and smooth with just a little bit of effort.
Drizzle the icing over the cooled down bundt cakes. If the bundt cakes are not cooled down, the glaze will just melt off of them. Let them sit for 10 minutes so the glaze sets before enjoying. Yum!
If you are adding the frosting, this is the time to add it. I find it easiest to pipe it onto the cakes. If you don't have a piping bag or tips, you could spoon it on as well.

Notes

Store mini Bundt cakes in an airtight container in the fridge for up to a week. They can sit on the counter, covered, overnight as long as they do not have the cream cheese frosting on them.

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