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Mini Lemon Poppy Seed Cakes with Cream Cheese

Mini Lemon Poppy Seed Cakes with Cream Cheese

Savor the refreshing zest of these Mini Lemon Poppy Seed Cakes, enhanced with a creamy cream cheese texture and the crunch of poppy seeds. Each bite is bursting with the bright flavor of fresh lemons, complemented by the subtle richness of cream cheese. These mini cakes are perfect for serving as a fancy treat at brunch or as a sweet end to any meal.

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Why you'll love it: The combination of lemon and cream cheese not only provides a luscious texture, but also balances tartness and sweetness perfectly. The addition of poppy seeds adds a delicious crunch, making these cakes not only tasty, but also appealing in texture. Easy to prepare and even easier to enjoy, these mini cakes are sure to please 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 are also perfect for packing in picnic baskets or as a lovely homemade gift to brighten someone's day. Their elegant appearance and single-serve format make them a convenient and attractive dessert option for any event.

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Decorating Tips: replaces the word nice with emptyp each mini cake with a light lemon glaze to enhance their visual appeal and add an extra touch of lemony sweetness. Garnish with a lemon zest or a small mint leaf for a pop of color. If you're serving at a more formal event, arrange the cakes on a tiered dessert stand or place each in a decorative cupcake pan.

Ingredients:

  • 2 eggs
  • 80g of sugar
  • 4 tablespoons of cream cheese
  • 50 ml of sunflower oil
  • Juice and zest of 1 medium lemon
  • A hint of vanilla extract
  • 1 cup all-purpose flour (0000)
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • 2 tablespoons of poppy seeds

Optional frosting:

  • Powdered sugar
  • Lemon juice

Instructions:

  1. Preheat the oven and prepare the molds:
    • Preheat your oven to 170°C (338°F). Butter a mini silicone mold or line a mini muffin mold with paper liners.
  2. Mix the wet ingredients:
    • In a bowl, beat the eggs and sugar until doubled in volume and light and fluffy.
    • Add the oil, vanilla extract and cream ingredients. Beat until smooth.
    • Add the lemon juice and zest.
  3. Mix 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 everything is well combined.
    • Add the poppy seeds.
  4. Cook:
    • Pour the batter into the prepared pans, filling each about three-quarters full.
    • Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into center of cakes comes out clean.
  5. Glaze and serve:
    • Let the cakes cool in the pan for a few minutes, then transfer them to a rack to cool completely.
    • If using frosting, whisk together powdered sugar and enough lemon juice to achieve a pourable consistency. Drizzle over cooled cakes.
    • Serve and enjoy the fresh, tangy flavor of these delicious 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 little sweetness and sophistication.

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