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Moist Lemon Poppy Seed Mini Bundt Cakes with Glazed Easter Drizzle

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These moist lemon poppy seed mini bundt cakes feature a bright citrus zing and a sweet-tart glaze, perfect for Easter or spring celebrations. They are quick to make, with a tender crumb and delightful poppy seed crunch.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 g) plain Greek yogurt (can substitute dairy-free coconut yogurt)
  • Zest of 2 medium lemons
  • ⅓ cup (80 ml) freshly squeezed lemon juice
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons lemon juice
  • 1 tablespoon milk or cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini bundt pan thoroughly with butter or nonstick spray, then dust lightly with flour.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. In a separate bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the Greek yogurt, lemon zest, and lemon juice. Mix on low speed until just combined.
  6. Gradually add the dry ingredients to the wet mixture in three parts, folding gently with a spatula after each addition until smooth but thick.
  7. Spoon the batter evenly into the prepared mini bundt pan cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Allow the cakes to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and milk or cream (if needed) until smooth and pourable.
  11. Drizzle the lemon glaze over the cooled bundt cakes and let set for about 15 minutes before serving.

Notes

Use room temperature eggs and butter for better batter consistency. Only zest the yellow part of lemons to avoid bitterness. Fold dry ingredients gently to avoid tough cakes. Check baking time closely to prevent dryness. If glaze is too thick, add lemon juice gradually; if too thin, add powdered sugar gradually. Let cakes cool completely before glazing to avoid melting the glaze.

Nutrition

Keywords: lemon poppy seed cake, mini bundt cakes, Easter dessert, glazed lemon cake, spring dessert, quick lemon cake

Find it online: https://yumyep.com/moist-lemon-poppy-seed-mini-bundt-cakes-recipe-easy-glazed-easter-drizzle/