Mini Lemon Poppy Seed Bundt Cakes Recipes

LEMON POPPY SEED BUNDT CAKE

Steps:

• Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON-POPPY SEED BABY BUNDT CAKES

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.