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LEMON-POPPY SEED BABY BUNDT CAKES

Active Time : 2 Hour 30 Minutes
Total Time : 2 Hour 30 Minutes
Serves : 12
INGREDIENTS
  • PAM® Baking Spray
  • 2-1/2 cups all-purpose flour
  • 1-3/4 cups granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 2% cup reduced fat
  • 1 1 cup = 2 sticks cup unsalted butter, melted
  • 2 2 tbsp = about 2 lemons tablespoons freshly grated lemon peel
  • 1/3 1/3 cup = about 2 lemons cup fresh lemon juice
  • 4 large eggs
  • 1-1/2 tablespoons poppy seeds
  • 2 cups confectioners' sugar
  • 1 1 tbsp = about 1 lemon tablespoon freshly grated lemon peel
  • 3 3 tbsp = about 1 lemon tablespoons fresh lemon juice
DIRECTIONS

Prepare Cake: Preheat oven to 325°F. Spray two 6-cake mini Bundt pans with baking spray.

Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 2 minutes. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.

Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.