Lemon Poppy Seed Mini Loaf Cakes topped with a thin lemon glaze makes these the perfect snack cake to serve for Easter brunch or for baby & bridal showers.
Course Dessert
Cuisine American
Keyword coffee cake, lemon, loaf, poppy seed
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4loaves
Ingredients
1¾cupall-purpose flour
1¼tspbaking powder
½tspkosher salt
2large eggs
1cupsour cream
¾cupgranulated sugar
½cupcanola oil
1tspvanilla extract
2tspgrated lemon zest
2tspfresh lemon juice
2tbsppoppy seeds
Glaze
½cupconfectioner's sugar
3tbspbutter - melted
1tbsplemon juice
Instructions
Preheat oven to 350 degrees
Spray bottoms only of 4 mini loaf pans with Bakers Joy
In large bowl- combine all cake ingredients - beat at medium speed - scraping the bowl several times.
Spread into prepared pans.
Bake 30-40 minutes or until toothpick test is clean
Cool on wire rack while you make the glaze
For the glaze
Melt butter in microwave safe bowl
Stir in sugar until dissolved
Add lemon juice. Whisk well until completely combined