I saw a picture of this lemon poppy seed cake that I thought looked delicious so I started to make this recipe. Thankfully I stopped to re-read the directions and I found a long list of complaints about the recipe not working out. Also some people complained about the taste and how heavy the cake was. When I made the batter it was heavy like pizza dough so I can imagine it would be very heavy. I had to fix the recipe and made over 6 changes and added ingredients to make it taste better. The temperature needed to be changed as well. I made the recipe easy to prepare and it came out lemony, delicious, moist, and not too heavy or too sweet. I’m bringing these Lemon Poppy Seed Mini Cakes to an event that I’m going to. This made 16 mini cakes.

Ingredients for about 16 servings

5 Tablespoons unsalted butter – room temperature

3 eggs – lightly beaten

1 cup sugar

1/2 cup Greek yogurt

1 Tablespoon poppy seeds

2 Large ripe lemons – You need all the zest for the cake. Juice from one for the cake, and juice from the second lemon for the glaze

1 + 1/3 cup flour

1 + 1/4 teaspoon baking powder

1/2 teaspoon PURE lemon extract

1/4 teaspoon sea salt

non stick spray

1 cup 10x sugar – for the glaze

Juice from your 2nd lemon – for the glaze

Directions

Preheat your oven to 350 degrees F.

Pull out two trays of cupcake pans. Line 16 with cupcake liners. If your liners are very thin then you should double them. Spray the cupcake liners LIGHTLY with non stick spray.

In a large bowl add the eggs, sugar, butter, poppy seeds, all the zest, juice of ONE lemon, flour, baking powder, extract, salt. Hand mix with a fork till smooth.

Spoon the batter into the cupcake liner till 3/4 full.

These go on middle rack till cooked. Ovens do differ and cupcake liners differ slightly in size. My first rack with 12 was done in 16 minutes. My second rack of four was done in 18 minutes. At around 15 minutes you should test them with your finger. If they feel done then they are. If they feel soft and raw on the top they need a little longer…..

The glaze only takes a minute to prepare. You can do that while the mini cakes are in the oven or after you take them out.

In a small bowl add the 10x sugar and the juice from your second lemon and mix well.

Spoon about one teaspoon of glaze over each lemon poppy seed mini cake.

They came out lemon-ee, moist, delicious, light, and not too sweet.

ENJOY!!!