Description
Delicate mini lemon poppy seed bundt cakes offer a zesty, sunshine-kissed dessert perfect for afternoon tea or elegant gatherings. Sweet citrus notes and delicate poppy seed crunch promise a refreshing flavor journey you’ll savor with pure delight.
Ingredients
Scale
Cake Ingredients:
- 1 box lemon cake mix
- 3.4 ounces (96 grams) Jello lemon instant pudding mix
- 4 large eggs
- 3/4 cup (180 milliliters) water
- Zest of 1 lemon
- 1/4 cup (60 milliliters) lemon juice
- 3/4 cup (180 milliliters) sour cream
- 1/4 cup (60 milliliters) canola oil
- 1 tablespoon poppy seeds
Garnish and Topping Ingredients:
- 1 teaspoon poppy seeds
- 2 cups (240 grams) powdered sugar
- 1 tablespoon (15 grams) sugar
Fruit Topping Ingredients:
- 1 pint (473 milliliters) blackberries
- 1 pint (473 milliliters) raspberries
- 1 pint (473 milliliters) blueberries
- 2 pints (946 milliliters) strawberries
- Powdered sugar (for dusting)
Instructions
- Prepare the oven to 350F (175C) and coat a mini bundt pan with nonstick spray for optimal cake release.
- Combine lemon cake mix and lemon pudding mix in a large mixing bowl, creating a smooth dry base.
- Incorporate eggs, water, lemon zest, lemon juice, sour cream, canola oil, and poppy seeds into the mixture, stirring until completely integrated and uniform.
- Distribute the batter evenly across 7 mini bundt pan cavities, ensuring consistent filling.
- Bake for 18-22 minutes, monitoring for a clean toothpick test indicating thorough cooking.
- Allow cakes to rest in the pan for 5 minutes to stabilize their structure.
- Carefully invert the pan to release cakes onto a cooling rack, permitting complete temperature reduction.
- Craft the glaze by whisking lemon zest, lemon juice, and powdered sugar until achieving a smooth, glossy consistency.
- Prepare a berry medley by gently combining blackberries, raspberries, blueberries, strawberries, and sugar, allowing natural juices to develop.
- Drizzle cooled cakes with the prepared lemon glaze for added moisture and flavor.
- Garnish with fresh berries and a delicate powdered sugar dusting.
- Serve immediately to preserve optimal texture and temperature.
Notes
- Ensure precise pan greasing to prevent cake sticking and achieve perfect mini bundt cake release.
- Use room temperature ingredients like eggs and sour cream for smoother, more uniform cake batter consistency.
- Consider reducing sugar in berry mixture for those watching sugar intake or preferring less sweetness.
- Experiment with alternative flour mixes like gluten-free or almond flour for dietary modifications.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 255 kcal
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg