Lemon Poppy Seed Mini Bundt Cakes!!
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
-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 teaspoons of lemon zest
-3 tablespoons fresh squeezed lemon juice
-1 tablespoon of poppy seeds
-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
-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