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Mini Lemon Poppy Seed Bundt Cake

Delightful Mini Lemon Poppy Seed Bundt Cake for Bright Days

A delightful Mini Lemon Poppy Seed Bundt Cake that delivers bright flavors and is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 mini bundt cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a gluten-free version.
  • 1 cup Sugar Brown sugar can deepen your flavor profile for extra richness.
  • ½ cup Butter Substitute coconut oil for a dairy-free alternative.
  • 2 large Eggs A flaxseed meal mixture can replace eggs for a vegan option.
  • 2 teaspoons Baking Powder Make sure it’s fresh for optimal fluffiness.
  • ½ cup Milk Almond milk is a great dairy-free substitute.
  • 2 tablespoons Lemon Zest Infuses the cakes with vibrant citrus flavor.
  • 2 tablespoons Poppy Seeds Adds wonderful texture and complements the lemon's brightness.
Optional Glaze
  • 1 cup Powdered Sugar Mix in lemon juice for a tangy twist.
  • 2 tablespoons Lemon Juice Enhances the citrus flavor of the bundt cakes.

Equipment

  • mini bundt pans
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease mini bundt pans with butter or non-stick spray, then dust with flour.
  2. Whisk together all-purpose flour, baking powder, and poppy seeds in a mixing bowl.
  3. Beat softened butter with sugar until light and fluffy for about 3–4 minutes.
  4. Incorporate eggs one at a time and mix in lemon zest until fully combined.
  5. Gradually add dry mixture to wet ingredients, alternating with milk until just combined.
  6. Pour the batter into prepared mini bundt pans, filling each about two-thirds full.
  7. Bake for 15–20 minutes or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.3mg

Notes

These mini bundt cakes can be stored at room temperature for up to 3 days in an airtight container, or in the fridge for up to 5 days. They can also be frozen for up to 2 months.

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