Description
These Mini Lemon Poppy Seed Bundt Cakes are a delightful treat bursting with bright lemon flavor and the subtle crunch of poppy seeds. Moist and tender, these individual-sized cakes are topped with a tangy lemon glaze and a fresh medley of berries, making them perfect for spring or summer gatherings. Quick to prepare and baked in mini bundt pans, they combine convenience with elegance for a crowd-pleasing dessert.
Ingredients
Cake
- 1 Box Lemon Cake Mix
- 3.4 oz Lemon Instant Pudding (Jello)
- 4 Large Eggs, lightly beaten
- 3/4 Cup Water
- Zest of 1 Lemon
- 1/4 Cup Lemon Juice
- 3/4 Cup Sour Cream
- 1/4 Cup Canola Oil
- 1 Tablespoon Poppy Seeds (plus 1 teaspoon for garnish)
Glaze
- Zest of 1 Lemon
- Juice of 1 Large Lemon (or more as needed)
- 2 Cups Powdered Sugar
Berries
- 1 Pint Blackberries
- 1 Pint Raspberries
- 1 Pint Blueberries
- 2 Pints Strawberries, hulled and chopped
- 1 Tablespoon Sugar
- Powdered Sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray 7 mini bundt pans generously with nonstick spray to ensure easy release of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the lemon cake mix and the 3.4 oz package of lemon instant pudding until they are well combined. This will give your cakes extra moisture and flavor.
- Add Wet Ingredients and Poppy Seeds: Add the lightly beaten eggs, water, lemon zest, lemon juice, sour cream, canola oil, and 1 tablespoon of poppy seeds to the dry mix. Stir everything together until the batter is smooth and evenly mixed.
- Fill Bundt Pans: Pour the batter evenly into the 7 prepared mini bundt pans. You may need to bake in batches, as suggested—bake 6 cakes first, then quickly bake the remaining 3, flipping out the cooked ones before the second batch goes in.
- Bake the Cakes: Bake the bundt cakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake to maintain moistness.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for a few minutes before turning them out onto a cooling rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the lemon zest and lemon juice. Gradually add the powdered sugar, whisking until the glaze is smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar if necessary.
- Prepare the Berries: Gently fold the blackberries, raspberries, blueberries, and chopped strawberries with 1 tablespoon of sugar. Let the mixture sit aside to become juicy and sticky, enhancing their natural sweetness.
- Assemble and Serve: Once the cakes have cooled completely, drizzle them with the lemon glaze. Top each mini bundt cake with a generous spoonful of the mixed berries and a light dusting of powdered sugar for an elegant finish.
Notes
- Make sure to spray the mini bundt pans well to prevent sticking, as the batter is quite moist.
- You can bake the cakes in batches if you don’t have enough pans; just be sure to cool and remove the finished cakes before baking the next batch.
- Adjust lemon juice in the glaze to suit your preferred tartness.
- The fresh berries can be swapped or varied according to season and availability.
- These cakes store well covered at room temperature for 1-2 days or refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
