Mini Lemon Tea Cakes

Lemon poppyseed poundcake has always been one of my favorite treats. I had fun using the traditional recipe, which I usually make in a loaf pan, to make mini bundt cakes. These cakes are moist and have a delicious lemon flavor. The cream cheese drizzle on top makes the cakes extra tasty! I made these for our Mother's Day brunch, and everyone loved them!

MINI LEMON TEA CAKES

1 cup (2 sticks) butter

2 1/2 cups + 2 tbsp. all-purpose flour

1 tbsp. baking powder

1 1/2 tsp. salt

2 tbsp. poppy seeds

1 1/2 cups sugar

2 tbsp. lemon zest (about 2 lemons)

1/2 cup sour cream

5 large eggs

1/4 cup vegetable oil

2 tbsp. freshly squeezed lemon juice

CREAM CHEESE GLAZE

4 ounces cream cheese (can be low fat)

1/2 cup powdered sugar

1 tbsp. freshly squeezed lemon juice
Strawberries to garnish, if desired

Preheat oven to 350 degree.

Spray mini bunt pan with baking spray.

Combine flour, baking powder, salt, and poppy seeds.

In separate bowl, cream together sugar, butter, lemon zest, and sour cream. Once combined, add lemon juice and oil. Then add eggs, one at a time, until mixed well.

Gradually add flour to wet ingredients until just mixed.

Bake for 15 minutes.

To make glaze, beat cream cheese, lemon juice, and powdered sugar until smooth. Drizzle over cooled cakes.

Yields 24 glazed mini tea cakes

Nutrition Info: 223 calories, 24g carbs, 12g fat, 4g protein

ENJOY!