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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.
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Lemon Poppy Seed Mini Loaf Cakes

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 loaves

Ingredients

  • cup all-purpose flour
  • tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 cup sour cream
  • ¾ cup granulated sugar
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • 2 tsp grated lemon zest
  • 2 tsp fresh lemon juice
  • 2 tbsp poppy seeds

Glaze

  • ½ cup confectioner's sugar
  • 3 tbsp butter - melted
  • 1 tbsp lemon 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
  • Pour over loaves