Lemon-Poppyseed Mini Bundt Cakes

Lemon-Poppyseed Mini Bundt Cakes

Perfectly sized for afternoon tea, these Lemon-Poppyseed Mini Bundt Cakes are truly delectable. Lemon-Poppyseed Mini Bundt Cakes pictured with Blueberry-Basil Creamy Parfaits

Lemon-Poppyseed Mini Bundt Cakes
Serves: 17
 
Ingredients
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons fresh grated lemon zest
  • ¼ teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon poppyseeds
  • ½ cup whole buttermilk
  • Garnish: confectioners’ sugar, fresh mint, and edible flowers*
Instructions
  1. Preheat oven to 325°.
  2. Spray 17 wells of 2 (12-well) mini Bundt pans with cooking spray with flour.
  3. In a large mixing bowl, combine sugar and butter. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest, vanilla extract, and lemon extract, beating until incorporated.
  4. In a medium bowl, combine flour, salt, baking powder, and baking soda, whisking well. Add to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until just combined. Add poppyseeds, stirring until incorporated.
  5. Using a levered 3-tablespoon scoop, divide batter among prepared wells of pans. Tap pans forcefully on counter several times to settle batter and reduce air bubbles.
  6. Bake until edges of cakes are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  7. Turn out cakes onto wire racks, and let cool completely.
  8. Just before serving, garnish cakes with a dusting of confectioners’ sugar and with fresh mint and edible flowers, if desired.
Notes
MAKE-AHEAD TIP: Cakes can be made a day in advance and stored in an airtight container at room temperature. They can also be baked a week in advance, placed in an airtight container, and frozen. Let thaw completely before dusting with confectioners’ sugar and garnishing with mint and flowers.

 

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