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Mini Lemon Poppy Seed Cakes
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Mini Lemon Poppy Seed Cakes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Servings: 16 cakes

Ingredients

  • 2 cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 8 ounces butter (at room temperature)
  • 1¼ cups granulated sugar
  • 4 eggs (at room temperature)
  • zest of two lemons
  • juice of one lemon
  • 2 tbsp poppy seeds

For the glaze:

  • 1½ cups powdered sugar
  • zest and juice from one lemon
  • 3 tbsp milk

Instructions

  • Preheat the oven to 325° F.
  • In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl or standing mixer, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, making sure to mix each egg well before adding the next.
  • Mix in the zest of two lemons and the juice of one.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the poppy seeds.
  • Grease two, 8-loaf mini loaf pans. Divide the batter evenly among each pan, filling each well about halfway full.
  • Bake the cakes for 14-16 minutes.
  • While the cakes bake, make the glaze. Set aside.
  • When the cakes are baked through, remove them from the oven and let cool in the pans for 5 minutes before turning them out onto a wire rack.
  • While warm, but not hot, liberally spoon the glaze over the cakes.
  • Let the cakes cool and the glaze set before serving.
  • This recipe makes 16 mini cakes.