I love these mini bundt tins, they are so cute aren’t they? I was so grateful that my dad brought the tin for me. Although I have had these tins for a while I haven’t used it. I know, tut tut naughty me!

I decided I wanted to make a lemon and poppy seed cake as my mum likes her lemon cakes. I liked how this recipe has sour cream I thought it would give it extra moistness. 

I didn’t realise how much mixture this recipe had made, I would suggest halving the recipe if you just wanted to make it for one bundt tin. I had to use a loaf tin for the rest of the mixture. I actually didn’t think that cake was that moist and it needed a lot more lemon oomph.

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Mini Lemon and Poppy Seed Bundt Cakes
Yields 12
Lemon and poppy seed mini bundt cakes zingy and crunchy
Prep Time
25 min
Cook Time
30 min
Prep Time
25 min
Cook Time
30 min
  1. 1 cup - caster sugar
  2. 2 tbsp - grated lemon rind
  3. 226g - unsalted butter, softened
  4. 4 eggs (medium)
  5. 1/4 cup - lemon juice
  6. 2 cups - plain flour
  7. 11/2 tbsp - poppy seeds
  8. 3/4 tsp - baking powder
  9. 1/4 tsp - salt
  10. 1/2 tsp - baking soda
  11. 1/2 cup - sour cream
  1. 1 cup - icing sugar
  2. 5 tsp - lemon juice, (approx)*
  1. 1. Preheat the oven at 160°C and grease the bundt tin and line and grease a loaf tin.
  2. 2. In a stand mixer mix in butter until light. Beat in eggs, 1 at a time, beating well after each, add in lemon juice.
  3. 3. In separate bowl, whisk together flour, poppy seeds, lemon zest, baking powder, salt and baking soda. Add into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Pour the mixture in the bundt tine and the loaf pan.
  4. 4. Bake the bundt tin for 30 minutes and around 1 hour for large loaf. Leave to cool and then drizzle the bundt tin.
  5. Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
  1. *adjust the lemon juice to your taste.