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Mini Lemon Poppy Seed Bundt Cakes

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  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 35-40 minutes (plus cooling time)
  • Yield: 7 mini bundt cakes 1x
  • Category: Dessert, Cakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These bright and citrusy Mini Lemon Poppy Seed Bundt Cakes are packed with lemon flavor, poppy seeds, and a sweet glaze. Topped with fresh berries, they make the perfect dessert for any occasion!

Ingredients

Scale

  1. For the Cake:

    • 1 box lemon cake mix

    • 3.4 oz Jello lemon instant pudding mix

    • 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 + 1 teaspoon (for garnish)

    For the Lemon Glaze:

    • Zest of 1 lemon

    • Juice of 1 large lemon (or more if needed)

    • 2 cups powdered sugar

    For the Berry Topping:

    1. 1 pint blackberries

    2. 1 pint raspberries

    3. 1 pint blueberries

    4. 2 pints strawberries, hulled and chopped

    5. 1 tablespoon sugar

    6. Powdered sugar, for dusting

Instructions

  • Make the Cake:

    • Preheat oven to 350°F (175°C). Grease a mini bundt pan with nonstick spray.

    • In a large bowl, whisk together the lemon cake mix and lemon pudding mix.

    • Add eggs, water, lemon zest, lemon juice, sour cream, canola oil, and poppy seeds. Stir until fully combined.

    • Divide the batter evenly among 7 mini bundt pans. Bake for 18-22 minutes or until a toothpick comes out clean.

    • Let the cakes cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

  • Make the Glaze:

    • Whisk together the lemon zest, lemon juice, and powdered sugar until smooth and thick.

  • Prepare the Berries:

    • In a bowl, gently toss blackberries, raspberries, blueberries, strawberries, and sugar. Set aside to release juices.

 

  • Assemble & Serve:

    • Drizzle the cooled cakes with the lemon glaze.

    • Top with fresh berries and a light dusting of powdered sugar.

    • Serve immediately and enjoy!

Notes

  • You can use any combination of berries you prefer or have available.

  • For extra citrus flavor, feel free to add more lemon juice to the glaze.

 

  • These mini cakes are best served fresh but can be stored in an airtight container for up to 2 days.

Nutrition

  • Serving Size: 1 mini bundt cake
  • Calories: 250
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

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Find it online: https://grandmarecipesflash.com/mini-lemon-poppy-seed-bundt-cakes/