The Pioneer Woman Tasty Kitchen
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Mini Glazed Lemon Poppy Seed Cakes

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

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Level: Easy

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Description

These cakes are very moist and have a true lemon flavor. Serve for dessert or brunch.

Ingredients

  • 2 cups Flour
  • 1-½ cup Sugar
  • ⅓ cups Poppy Seeds
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 1 teaspoon Salt
  • 1 cup Milk
  • ¾ cups Canola Or Vegetable Oil
  • 2 whole Eggs
  • 1 whole Lemon, Zest And Juice
  • 1-½ cup Powdered Sugar

Preparation

1) Preheat oven to 350F. Coat 4 mini loaf pans with cooking spray. From the above list, mix flour through salt together in a large mixing bowl, set aside.
2)In a medium size mixing bowl, measure out milk and oil, and then add eggs. Add zest from the lemon. Juice the lemon into a small mixing bowl and set that aside.
3)Make a well in the dry ingredients and add the egg mixture. Mix well. Divide batter among 4 pans. Bake for 30-33 minutes.
4)Allow to cool for at least 10 minutes before removing from the pans. Place on cooling rack with a layer of wax paper underneath. Add powdered sugar to the bowl with the lemon juice and mix well. Drizzle over warm cakes and allow to set up before you store. Store the loaves in cellophane bags and tie with a ribbon. Enjoy!

2 Comments

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srains on 1.7.2011

Yummy yummy! Thanks for posting! I didn’t have a lemon so I made this recipe with an orange instead… it was fabulous!

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4littleFergusons on 11.22.2010

Great gift idea!

One Review

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louisaabbott on 12.15.2010

These are GREAT! I add the zest of two lemons to make it extra lemon-y.

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