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Flavorful Lemon Poppy Seed Mini Bundt Cakes Easy Homemade Recipe with Glaze

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Bright, fluffy mini bundt cakes bursting with lemon flavor and crunchy poppy seeds, topped with a tangy vanilla-lemon glaze. Perfect for any occasion and quick to make.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp poppy seeds
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) plain full-fat Greek yogurt
  • 1/4 cup (60 ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini bundt cake pan with butter and dust with flour.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, and poppy seeds. Stir gently to combine.
  3. In a separate bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Stir in Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until smooth.
  6. Gradually fold dry ingredients into wet ingredients using a rubber spatula, avoiding overmixing.
  7. Spoon batter evenly into mini bundt pan cavities, filling each about 3/4 full.
  8. Bake for 22-26 minutes, checking doneness with a toothpick starting at 22 minutes.
  9. Cool cakes in pan for 10 minutes, then unmold onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and vanilla extract to make glaze; adjust consistency as needed.
  11. Drizzle glaze over cooled cakes and optionally sprinkle with poppy seeds or lemon zest.

Notes

Use room temperature eggs and butter for better mixing. Avoid overmixing batter to keep cakes tender. Grease and flour pan well to prevent sticking. If batter is too thick, add a tablespoon of milk. Check doneness with a toothpick. Let cakes cool before glazing. Store cakes in airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freeze unglazed cakes up to 3 months.

Nutrition

Keywords: lemon poppy seed cake, mini bundt cakes, lemon glaze, easy dessert, quick bake, homemade cakes

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