MINI LEMON POPPY SEED BUNDT CAKES

Mini Lemon Poppy Seed Bundt Cakes image

Provided by Traci Coleman @TraciB70

Categories Cakes

Number Of Ingredients 13

1/2 cup(s) butter, softened
2 ounce(s) cream cheese, softened
1 1/4 cup(s) sugar
2 - eggs
3/4 cup(s) milk
3/4 teaspoon(s) poppy seeds
3/4 teaspoon(s) almond extract
1 teaspoon(s) lemon extract
2 teaspoon(s) lemon zest, grated
1 3/4 cup(s) flour
3/4 teaspoon(s) baking powder
1 1/4 cup(s) powdered sugar
1/4 cup(s) lemon juice

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.