These lemon poppy seed mini bundt cakes are so delicious and moist! They are perfect to serve for Mother's Day! They are light and the perfect size. I love to serve them with a side of fruit and of course a big cup of coffee!
Prep time: 8 minutes Cook time: 18 minutes Makes: 12 mini cakes
Ingredients:
-1 1/4 cup flour
-1 1/4 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup salted butter (softened)
-3/4 cup & 2 tablespoons granulated sugar
-1/3 cup oat milk
-2 eggs
-2 teaspoons of lemon zest
-3 tablespoons fresh squeezed lemon juice
-1 tablespoon of poppy seeds
*Icing:
-1/2 cup powdered sugar
-1 tablespoon butter (melted)
-1/4 teaspoon lemon extract
-2 to 3 teaspoons of oat milk (any milk will work)
-pinch of salt
Next Step:
-Preheat the oven to 325 F and lightly butter a mini bundt pan.
-In a small bowl combine the flour, poppy seeds, baking powder, and salt. Whisk to mix and set aside.
-In a large bowl add the softened butter and sugar.
-Using a hand or stand mixer, combine the butter and sugar.
-Then add in the eggs and mix.
-Add in the oat milk, lemon zest, and lemon juice. Mix to combine.
-Then add in the flour mixture and continue to mix until fully combined.
-Pour the batter into the mini bundt pan, filling almost to the top.
-Bake for 18 minutes or until a toothpick inserted comes out clean.
-Take out and let cool completely.
-Make the icing.
-Combine the powdered sugar, butter, lemon extract, salt, and oat milk in a bowl. Use a hand mixer to combine.
-I like to dunk the top of the bundt cakes into the icing or you can drizzle it on top.
-Serve and ENJOY!!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet
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