Lemon Poppy Seed Cakes

I adore desserts made with lemon, especially since I have a Myer Lemon Tree in my yard.  My children, however,  not  so much.  Over the years I tried to come up with a lemon dessert that they liked – no success – nope, not buying it.  There were times I had just a hint of lemon (which I denied) and I still couldn’t get it by them!  This one, however, passed the test!   With this cake, they decided that they liked lemon desserts!  This cake is a moist, dense cake with almond flavoring and the lemon is in the glaze that gets poured over the cake.  Speaking of pouring the glaze, I always put a cooling rack over my sink and just “pour my heart out” and then wash the glaze from the sink when finished!  You can make these mini desserts in mini bundt pans or large muffin pans.  These cakes are a favorite among my family and friends. Enjoy!  Note:   Citrus trees do very well containerized, so if you don’t have room to plant one, keep one in a pot on a patio or elsewhere in a sunny spot.

My best always, Cindy

Lemon Poppy Seed Cakes

• 1/2 cup unsalted butter, at room temperature (never margarine)
• 2 oz. cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 3/4 cup whole milk
• 3/4 tsp. poppy seeds
• 3/4 tsp. almond extract
• 1 1/2 tsp. lemon  zest, (save an extra 1/2 tsp. for glaze)
• 1 3/4 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• Glaze:
• 1/2 teaspoon grated lemon zest
•  1 1/4 cups powdered sugar
• 1/4 cup fresh lemon juice (put Lemon Tree on WalMart or Lowe’s shopping list)

Prepare your pans (mini-bundt or miniature loaf) by greasing with either butter or Crisco and then dusting with flour – tapping out the excess flour.  You can, alternatively, make these as cupcakes – in which case you line your muffin pans with cupcake liners.

Preheat oven to 350 degrees.  Before beginning, make sure butter, cream cheese and eggs are at room temperature.  Beat butter and cream cheese with a mixer at medium speed until blended.  Gradually add granulated sugar, beating until fluffy, aboout 1 to 2 minutes.  Add eggs, one at a time, beating just until the yellow disappears from each addition.  Slowly beat in milk, poppy seeds, almond extract and 1 1/2 tsp. lemon zest.  The mixture will be slightly lumpy – that’s okay – do not be tempted to overbeat as that will make your cakes heavy.

Whisk together flour and next two ingredients in a large bowl.  Gradually add to butter mixture,  beating until blended. Did I mention not to overbeat? Finish mixing by hand with a wooden spoon until everything is well blended.  Spoon batter into greased and flowered pans, filling three-fourths full.   If you don’t have miniature bundt pan molds, this cake can be made in any container – loaf pans, cupcake papers, etc.  Just adjust the time for baking.  A cake tester inserted in the middle should come out clean.  Cupcakes take about 20 minutes to bake.  Bake cakes (mini bundt cake molds) at 350 for ~ 25-27 minutes or until a wooden pick inserted in centers of the cake comes out clean.  Remove from oven and place on wire racks to cool.

Whisk together powdered sugar, fresh lemon juice and remaining 1/2 tsp. lemon zest until smooth.  Drizzle glaze evenly over warm cakes; let cake stand until glaze sets.  You can add additional glaze after the first pour has set.  Now go buy and plant a lemon tree!  You’ll be glad you did!