Mini Lemon Poppy Seed Bundt Cakes Food
LEMON-POPPY SEED BABY BUNDT CAKES
For many, the holidays are a time to overindulge-but maintaining a healthy lifestyle while enjoying flavourful fare and the sweet treats you crave doesn't have to be difficult. At your next holiday party, end the night by serving these lemon-poppy seed baby Bundt cakes. By making simple substitutions, like using confectioners' sugar in place of heavy frosting or whipped cream, and spraying Pam Baking instead of butter on the pans, you can cut the extra fat and calories without sacrificing on flavour. Covered in a fresh, citrusy glaze, these cakes will satisfy just about any sweet tooth but are light enough for guests to squeeze in a slice or two.
Provided by Mary Jenny
Categories Dessert
Time 1h30m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray.
- Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
- Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.
- Cook's Tips: If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.
- Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Nutrition Facts : Calories 462.2, Fat 18, SaturatedFat 10.5, Cholesterol 103.8, Sodium 206.4, Carbohydrate 71.3, Fiber 1.2, Sugar 49.9, Protein 5.7
MINI LEMON POPPY SEED BUNDT CAKES
A very nice lemony recipe from Southern Living's Holiday edition of their magazine. These turned out moist and very lemony!
Provided by Traci Coleman @TraciB70
Categories Cakes
Number Of Ingredients 13
Steps:
- Prehead oven to 350. Mix together butter and cream cheese. Cream in sugar. Add in eggs one at a time. Add in milk, poppy seeds, almond extract, lemon extract, and 1 1/2 tsp lemon zest. Combine well. Add in baking powder and flour.Grease mini-bundt pan well. Spoon in batter so that tins are about 3/4 full.
- Bake for about 24 to 26 minutes or until a wooden pick inserted in middle comes out clean. Let cool in pan for about 10 minutes and then invert onto cooling rack and cool completely.
- Make glaze by combining powdered sugar, lemon juice and 1/2 tsp zest with a whisk. Spoon over cooled cakes.
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