Individual Lemon and Poppy Seed Cakes
These elegant, single-serve cakes feature a moist, buttery crumb infused with zesty lemon and the delicate crunch of poppy seeds, finished with a bright citrus glaze.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened at room temperature
- 2 large eggs room temperature
- 0.5 cup whole milk
- 2 tbsp fresh lemon zest about 2 large lemons
- 3 tbsp fresh lemon juice divided for batter and glaze
- 1.5 tbsp poppy seeds
- 1.5 tsp baking powder
- 0.25 tsp salt
- 1 cup powdered sugar for the glaze
Notes
Store in an airtight container at room temperature for up to 3 days. To make ahead, bake the cakes and freeze without glaze for up to 1 month. For a more intense lemon flavor, add 1/2 teaspoon of lemon extract to the batter.