Description
These Mini Lemon Poppy Seed Bundt Cakes are bursting with citrus flavor and studded with crunchy poppy seeds. They are moist, tender, and perfect for a sweet treat or a special occasion.
Ingredients
Units
Scale
Cake:
- 1 Box Cake Mix, lemon
- 3.4 oz Pudding , Jello lemon instant
- 4 Eggs, large, 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 Tablespoons Poppy Seeds, plus 1 Teaspoon
Lemon Glaze:
-
- Zest of 1 Lemon
- Juice of 1 Large Lemon, or more if 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: Preheat the oven to 350°F (175°C) and grease mini bundt cake pans.
- Mix batter: In a large bowl, combine cake mix, pudding mix, eggs, water, lemon zest, lemon juice, sour cream, oil, and poppy seeds. Mix until well combined.
- Bake: Fill each mini bundt cake mold with the batter and bake for about 20-25 minutes until a toothpick inserted comes out clean.
- Make glaze: In a small bowl, whisk together lemon zest, lemon juice, and powdered sugar until smooth.
- Assemble: Drizzle the lemon glaze over cooled mini bundt cakes and top with mixed berries. Dust with powdered sugar before serving.
Notes
- You can customize the berries used based on personal preference or seasonal availability.
- Feel free to adjust the amount of lemon juice in the glaze to reach your desired consistency and tartness.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg