Lemon Poppy Seed Mini Cakes with Lemon Glaze

I love poppy seed muffins. Growing up, my mom would buy the dozen variety pack of muffins from our local wholesale market every couple weeks or so, and naturally, my siblings and I always went for the chocolate muffins first. I was never a fan of the blueberry muffins until I got older, but for some reason I always did like the poppy seed muffins. I recently bought bag of poppy seeds and have been wanting to make some muffins with them and I also have a mini bundt cake pan that I've been wanting to use. But instead of making muffins like I wanted to, I made some mini lemon poppy seed cakes with a delicious lemony glaze. 

I will have to make some poppy seed muffins soon and relive the muffin moments of my childhood.

Lemon Poppy Seed Mini Cakes with Lemon Glaze

Yield: makes 20 mini cakes


Ingredients:

For the mini cakes:

1 stick unsalted butter, softened
1 ¼ cups sugar
4 eggs
1 teaspoon vanilla extract
¾ cup milk
¼ cup lemon juice
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds

For the lemon glaze:

1 cup powdered sugar
3 tablespoons lemon juice


Directions:

Preheat oven to 350 degrees F. Grease mini bundt cake pan, set aside.

In the bowl of a standmixer fitted with a paddle attachment, cream together softened butter and sugar. With the mixer on at medium speed, add in the eggs one at a time until the mixture is thoroughly combined. Add in milk and lemon juice.

In a medium sized bowl, combine cake flour, baking powder, baking soda and salt. Add it to the wet ingredients and mix on medium speed until just incorporated. Add in the poppy seeds and mix until just combined.

Spoon batter evenly into prepared pan. Bake in preheated oven for 15 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.

While the cakes are cooling, prepare the glaze. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Dip the tops of the cooled cakes into the glaze and place them on wire racks to set; about 1-2 hours.

Enjoy!