Lemon Poppy Mini-Cakes With A Lemon Glaze
- 1 Tablespoon Butter, Melted, For Buttering The Pan
- 4 whole Lemons, Zest Only (Reserve Juice From 2 Lemons For The Glaze)
- 1-1/3 cup Sugar
- 2 whole Eggs
- 1/4 cups Unsweetened Apple Sauce
- 2/3 cups Whole Milk
- 1 cup Flour, Plus More For Pan
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 2 teaspoons Poppy Seeds, Plus More For Garnish
- _____
- FOR THE GLAZE:
- 2 whole Lemons, Juice Only
- 1 cup Powdered Sugar
- Preheat your oven to 350 degrees. Butter and flour a "mini cake" or muffin tin. Whisk zest with sugar and then one egg at a time. Add applesauce and whole milk. Whisk in flour, baking powder, salt and poppy seeds until just combined. Pour 1/4 cup of the batter into each muffin tin. Bake in the preheated oven for 20-25 minutes (depending on your oven) or until the cakes just start to pull away from the sides of the pan and spring back when lightly touched. Cool upside down on a nonstick cooling rack, and then, when cooled, dip them in the lemon glaze. Sprinkle with a few poppy seeds!
- For the glaze, whisk together lemon juice and sugar until smooth, adding a little more juice if too thick or more powdered sugar to thicken.
butter, lemons, sugar, eggs, ubc, milk, flour, baking powder, salt, poppy seeds, lemons, powdered sugar
Taken from tastykitchen.com/recipes/desserts/lemon-poppy-mini-cakes-with-a-lemon-glaze/ (may not work)