Delight in the refreshing zest of these Mini Lemon Poppy Seed Cakes, enhanced with a creamy texture from cream cheese and the crunch of poppy seeds. Each bite bursts with the bright flavor of fresh lemons, complemented by the subtle richness of cream cheese. These mini cakes are perfect for serving as a refined treat at brunch or as a sweet end to any meal.
Why You’ll Love This: The combination of lemon and cream cheese not only provides a luscious texture but also balances the tartness and sweetness perfectly. The addition of poppy seeds adds a delightful crunch, making these cakes not only flavorful but also texturally appealing. Easy to make and even easier to enjoy, these mini cakes are sure to be a hit with guests of all ages.
Perfect Occasion: These Mini Lemon Poppy Seed Cakes are ideal for tea parties, showers, or as a light dessert for spring and summer gatherings. They’re also perfect for packing into picnic baskets or as a charming homemade gift to brighten someone’s day. Their elegant appearance and single-serving size make them a convenient and attractive dessert option for any event.
Decoration Tips: Top each mini cake with a light lemon glaze to enhance their visual appeal and add an extra burst of lemony sweetness. Garnish with lemon zest or a small mint leaf for a touch of color. If serving at a more formal event, arrange the cakes on a tiered dessert stand or place each one in a decorative cupcake liner.
Ingredients:
- 2 eggs
- 80g sugar
- 4 tablespoons cream cheese
- 50ml sunflower oil
- Juice and zest of 1 medium lemon
- A splash of vanilla extract
- 1 cup all-purpose flour (0000)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons poppy seeds
Optional Glaze:
- Powdered sugar
- Lemon juice
Instructions:
- Preheat the Oven and Prepare the Molds:
- Preheat your oven to 170°C (338°F). Grease a mini silicone mold or line a mini muffin tin with paper liners.
- Mix the Wet Ingredients:
- In a mixing bowl, beat the eggs and sugar until they double in size and become light and fluffy.
- Add the oil, vanilla extract, and cream ingredients. Beat until smooth.
- Stir in the lemon juice and zest.
- Combine the Dry Ingredients:
- In another bowl, sift together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the poppy seeds.
- Bake:
- Spoon the batter into the prepared molds, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Glaze and Serve:
- Allow the cakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- If using the glaze, whisk together powdered sugar and enough lemon juice to achieve a pourable consistency. Drizzle over the cooled cakes.
- Serve and enjoy the fresh, zesty flavor of these delightful mini cakes!
These Mini Lemon Poppy Seed Cakes offer a refreshing twist on traditional flavors, making them a perfect treat for any occasion that calls for a bit of sweetness and sophistication.
