Lemon Poppyseed Baby Bundt Cakes
Delightful lemon poppyseed is a long time favorite flavor combination but lately has been out of the lime light. Or should I say lemon?
So I’m bringing it back, but in mini Bundt cupcakes. And instead of icing, I will show you how to make a classic glaze, and then we’re going to add lemongrass oil.
Instead of using 3 eggs, as the standard recipe calls for, I will show you how to use chia seeds as a great egg substitute, and what better texture to sneak chia into, than of course than crunchy poppyseeds.
You can learn more here about egg subsitutes.
Chia seeds provide healthy omega 3 fatty acids, protein, fiber, vitamin A and vitamin C. Chia is one incredible super food!
The goal is to replace one of the eggs with 1 tbsp of chia seeds. It’s a great way to sneak a little extra nutrition, and blends well with the texture of poppy seeds.
In the culinary world, it is often said to only replace half the egg ingredients with substitutions, and leave some egg in. Although there are great advancements in cooking, some substitutes will not translate equally with certain dishes that call for eggs. If you want to make this recipe vegan, I’d recommend replacing 2 eggs with chia, and the other egg with applesauce or ground flax seeds. Banana would be a nice combination, but it’s flavor will definitely overpower the lemon.
Stir 1 tbsp of chia seeds in a small bowl with 3 tbsp of water. Room temperature is ideal over cold. Make sure to stir a few times will it thickens.
This will give you 1 egg equivalent.
What You’ll Need
You can make the recipe completely from scratch, although there is a time and place for the convenience of quick easy-bake mixes. You can elevate any dish with high-quality ingredients, a little flair, and imagination.
Quick & Easy
- 1 Box of lemon cake mix (Duncan Hines was used for this batch)
- 2 eggs
- 1 tbsp of chia seeds, soaked in 3 tbsp of water (egg replacer)
- 1/3 cup of sunflower oil
- 1 cup of water
- Or:
Really From Scratch
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup (131g) vegetable oil
- 1/2 cup of milk
- 2 1/2 teaspoons baking powder
- 1 tsp of sea salt
- 1 large egg, at room temperature
- 1 tbsp of chia seeds, soaked in 3 tbsp of water (egg replacer)
- 3/4 cup milk
- 1/4 cup lemon juice
- 1 tsp of vanilla
- 1/4 cup of poppy seeds
- grated zest of a lemon
Bake at 350˚F for 20 mins, or until the bottoms have are slightly browned and toasty.
Lemongrass Glaze
- 2 cups of powdered sugar
- 1/4 cup of cold milk or half ‘n half
- 3 tbsp of (softened) butter
- 1 tsp of vanilla extract
- 2 drops of lemon or lemongrass essential oil
Slowly add milk and powdered sugar in the bowl and cream with the softened butter. This will help prevent lumps. Then gradually add the rest of powdered sugar and milk until smooth.
Essential oils are concentrated and strong, a little goes a long way in cooking!
A Few Pointers
I recommend thoroughly oiling your bundt pan and dust with flour.
If you can find mini Bundt cakes in silicone, clean up will be so much easier!
Only fill the mold halfway. Place the berries on top of the batter, rather than at the bottom of the mold. Putting berries first, then batter will result in mushy broken tops once you flip them. You want plenty of batter to make the shape of the top Bundt mold.
Use a small spoon, or silicone spatula, to gently separate the baked goods from the molds. Loosening the perimeters, and scooping deep to the side to free the cakes will help them pop out whole. Don’t worry if you break a few, every batter is different and developing technique comes with practice.
Top with fresh blueberries
Drizzle with the lemongrass glaze slowly with a fork or whisk. You want to have the cake evenly glazed, so start slow to avoid saturated areas.
For extra flair, top with a fresh lemon twist.
That is just one fun way to turn a normal cake mix into a specialty dessert. It’s all about the ingredients. Oftentimes, even the simplest dessert can taste so wholesome and less gluttonous because of high-quality eggs, milk or oils make all the difference.
For the Love of Food & All That’s Good
