Lemon-Poppy Seed Baby Bundt Cakes
The combination of lemon and poppy seeds dates back centuries and is a popular flavor pairing in various cuisines around the world. Lemon adds a refreshing citrusy tang, while poppy seeds provide a subtle nutty flavor and a delightful crunch to the cakes.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Eggs
- 2 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 1/2 cup Milk
- 1 tablespoon Poppy seeds
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and grease the baby bundt cake molds.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the lemon zest and juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry mixture.
- Stir in the poppy seeds.
- Divide the batter evenly among the prepared molds.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the molds for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, dust the cakes with powdered sugar before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 42g15%
- Sugars 26g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.