Dessert

Lemon-Poppy Seed Baby Bundt Cakes is for Dessert.

Lemon-Poppy Seed Baby Bundt Cakes takes 30 minutes to prepare.

Lemon-Poppy Seed Baby Bundt Cakes takes 30 minutes to cook.

Lemon-Poppy Seed Baby Bundt Cakes makes 12 servings.

The ingredients for Lemon-Poppy Seed Baby Bundt Cakes are:

PAM? Baking Spray
2-1/2 cups all-purpose flour
1-3/4 cups granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup reduced fat (2%) milk
1 cup unsalted butter, melted (1 cup = 2 sticks)
2 tablespoons freshly grated lemon peel (2 tbsp = about 2 lemons)
1/3 cup fresh lemon juice (1/3 cup = about 2 lemons)
4 large eggs
1-1/2 tablespoons poppy seeds
2 cups confectioners' sugar
1 tablespoon freshly grated lemon peel (1 tbsp = about 1 lemon)
3 tablespoons fresh lemon juice (3 tbsp = about 1 lemon)
1 teaspoon poppy seeds

Here is how you make Lemon-Poppy Seed Baby Bundt Cakes:

1. Prepare Cake: Preheat oven to 325?F. Spray two 6-cake mini Bundt pans with baking spray.2. Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 2 minutes. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely. 3. Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes. Brought To You By ConAgra Foods?Serving Size:?1 cake each

The nutritional information for Lemon-Poppy Seed Baby Bundt Cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 466.0

• Total Fat: 19.5 g
• Cholesterol: 104.0 mg
• Sodium: 229.0 mg
• Total Carbs: 71.0 g
• Dietary Fiber: 1.0 g
• Protein: 6.0 g