If you’re looking for a dessert that’s as cute as it is delicious, these Mini Lemon Poppy Seed Bundt Cakes are your answer. With their zesty lemon flavor and a little crunch from the poppy seeds, they’re perfectly moist and beautifully fragrant. The best part? These little cakes come in their own personal-sized bundts, making them the perfect sweet treat for any occasion—whether you’re enjoying them on your own or sharing them with friends. Trust me, these will steal the show!
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Why You’ll Love Mini Lemon Poppy Seed Bundt Cakes
Perfectly Balanced Flavors: The tartness of the lemon is beautifully balanced with the subtle crunch of the poppy seeds. It’s a delightful combo that’s fresh, vibrant, and irresistible.
Individual Servings: These mini bundt cakes are a fun and fancy way to serve dessert. They’re so cute and elegant, and they’re perfect for serving at parties or enjoying on your own.
Moist and Flavorful: These cakes stay moist and tender, thanks to a simple yet effective combination of ingredients. The lemon glaze on top adds just the right touch of sweetness.
Easy to Make: No need for complicated techniques—these cakes come together quickly and easily. Whether you’re an experienced baker or a beginner, you’ll feel like a pro when making these.
Versatile: These cakes are great for so many occasions—brunch, afternoon tea, birthdays, or simply as a treat to brighten your day.
Ingredients
Here’s what you’ll need to whip up these delicious mini bundt cakes:
All-Purpose Flour: Forms the base of the cakes, giving them structure.
Baking Powder: Helps the cakes rise and become light and fluffy.
Salt: A pinch of salt enhances the sweetness and balances the flavors.
Butter: Unsalted butter adds richness and moisture to the cakes.
Sugar: Granulated sugar provides the right amount of sweetness.
Eggs: Eggs help bind the ingredients together and add structure to the cakes.
Lemon Zest: The zest of fresh lemons gives the cakes a bright, citrusy kick.
Lemon Juice: Fresh lemon juice adds tartness and depth of flavor to the cakes.
Milk: Whole milk ensures the cakes stay moist and tender.
Vanilla Extract: A touch of vanilla complements the lemon and adds warmth.
Poppy Seeds: These little seeds add texture and a subtle flavor, making them a perfect match for the lemon.
Powdered Sugar: For the glaze that drizzles perfectly over the cakes, adding a sweet finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to bring these mini bundt cakes to life:
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease your mini bundt pan with butter or non-stick spray. Make sure to get into all the crevices so the cakes come out easily once they’re baked.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes. You want the butter and sugar to be fully combined and pale in color.
Add the Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract for a burst of flavor.
Add Wet and Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, or the cakes may turn out dense.
Fold in Poppy Seeds: Gently fold in the poppy seeds, ensuring they are evenly distributed throughout the batter.
Fill the Bundt Pans: Spoon the batter into the mini bundt pan, filling each well about two-thirds of the way full. This ensures the cakes have enough room to rise without overflowing.
Bake the Cakes: Bake the mini bundt cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times may vary depending on your oven.
Cool the Cakes: Let the cakes cool in the pan for 10 minutes before carefully removing them and transferring them to a wire rack to cool completely.
Make the Lemon Glaze: While the cakes are cooling, make the glaze by whisking together powdered sugar and lemon juice until smooth. If you want a thicker glaze, add a little more powdered sugar.
Glaze the Cakes: Once the cakes have cooled, drizzle the lemon glaze over the top of each mini bundt cake. The glaze will add a sweet, tart finishing touch.
Nutrition Facts
Servings: 8
Calories per serving: 220 (varies depending on portion size)
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve Mini Lemon Poppy Seed Bundt Cakes
With Tea or Coffee: These cakes are a perfect accompaniment to a cup of tea or coffee. They’re light yet flavorful, making them the ideal treat for a cozy afternoon.
As a Party Treat: These mini bundt cakes are great for parties or brunches. Their individual servings make them easy to serve and enjoy without any mess.
With Fresh Berries: Serve them with a handful of fresh berries on the side—strawberries, raspberries, or blueberries add a pop of color and extra flavor.
As a Gift: Wrap these cakes up in a cute box or tin and give them as a thoughtful gift. They make the perfect homemade present for any occasion.
Additional Tips
Don’t Overmix: Be careful not to overmix the batter. Stir just until everything is combined to keep the cakes light and fluffy.
Lemon Zest: Use fresh lemons for the zest. The zest is where all the citrus oils are, and it will give your cakes that fresh, bright flavor.
Storage: Store any leftover cakes in an airtight container at room temperature for up to 3 days. They’re best eaten fresh but will still taste great for a couple of days.
Freeze the Cakes: These cakes freeze beautifully. Wrap them in plastic wrap and foil, then store them in a freezer-safe container. When you’re ready to eat them, thaw at room temperature and glaze before serving.
FAQ Section
Q1: Can I make these cakes in a regular-sized bundt pan?
A1: Yes, you can! If you don’t have a mini bundt pan, just use a regular bundt pan. You’ll need to adjust the baking time to about 45-50 minutes, depending on your oven.
Q2: Can I make the cakes without poppy seeds?
A2: Absolutely! If you don’t have poppy seeds or don’t like them, you can leave them out. The cakes will still be delicious and full of lemon flavor.
Q3: How do I store leftover cakes?
A3: Store the cakes in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, freeze them as described above.
Q4: Can I make these cakes ahead of time?
A4: Yes, you can make the cakes ahead of time. You can bake them a day or two in advance and store them at room temperature. Glaze them just before serving.
Q5: Can I use bottled lemon juice instead of fresh lemons?
A5: While fresh lemons will give the best flavor, bottled lemon juice can be used in a pinch. Fresh zest is still recommended for the best citrus kick.
Q6: Can I make these cakes gluten-free?
A6: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well.
Q7: Can I freeze the batter?
A7: Yes! You can freeze the batter for up to a month. Just scoop the batter into the bundt pan, wrap it tightly in plastic wrap and foil, and freeze. When ready to bake, thaw the batter overnight in the fridge and bake as usual.
Q8: Can I add a different flavor to these cakes?
A8: Yes! You can swap the lemon for another citrus fruit like orange or lime, or even add a splash of almond extract for a different flavor profile.
Q9: Can I make the glaze ahead of time?
A9: Yes, you can make the glaze ahead of time and store it in the fridge for a few days. Just give it a good stir before drizzling over the cakes.
Q10: How can I make the glaze thicker?
A10: If you want a thicker glaze, simply add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.
Conclusion
These Mini Lemon Poppy Seed Bundt Cakes are everything you want in a dessert—light, flavorful, and incredibly delicious. With their zesty lemon kick and the subtle crunch of poppy seeds, they’re a treat that’s perfect for any occasion. Whether you’re serving them at a special event or enjoying them as an afternoon pick-me-up, these little cakes will definitely brighten your day.
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Mini Lemon Poppy Seed Bundt Cakes
Description
These bright and citrusy mini bundt cakes are packed with lemon flavor, poppy seeds, and a sweet glaze. Topped with fresh berries, they make the perfect dessert for any occasi
Ingredients
Cake:
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1 box lemon cake mix
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3.4 oz Jello lemon instant pudding mix
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4 large eggs, lightly beaten
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3/4 cup water
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Zest of 1 lemon
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1/4 cup lemon juice
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3/4 cup sour cream
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1/4 cup canola oil
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1 tablespoon poppy seeds + 1 teaspoon
Lemon Glaze:
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Zest of 1 lemon
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Juice of 1 large lemon (or more if needed)
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2 cups powdered sugar
Berry Topping:
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1 pint blackberries
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1 pint raspberries
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1 pint blueberries
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2 pints strawberries, hulled and chopped
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1 tablespoon sugar
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Powdered sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Grease a mini bundt pan with nonstick spray.
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In a large bowl, whisk together cake mix and pudding mix.
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Add eggs, water, lemon zest, lemon juice, sour cream, canola oil, and poppy seeds. Stir until fully combined.
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Divide batter among 7 mini bundt pans. Bake for 18-22 minutes, or until a toothpick comes out clean.
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Let cakes cool in the pan for 5 minutes, then turn out onto a cooling rack.
Make the Glaze:
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Whisk together lemon zest, lemon juice, and powdered sugar until smooth.
Prepare the Berries:
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In a bowl, gently toss blackberries, raspberries, blueberries, strawberries, and sugar. Set aside to release juices.
Assemble & Serve:
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Drizzle cooled cakes with lemon glaze.
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Top with fresh berries and a light dusting of powdered sugar.
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Serve immediately and enjoy!
Notes
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Make-Ahead: Cakes can be stored at room temperature for 1 day or in the fridge for up to 3 days.
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Variations: Swap blueberries for chopped peaches or add a dash of vanilla extract for extra depth.
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Storage: Keep in an airtight container in the fridge. Glaze just
Nutrition
- Serving Size: 1 bundt cake
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg