If you can believe it, the hubby is not the pickiest member of my family. Katie wins that title. It’s easier to list what she will eat than go through the long list of foods she refuses to eat or try. I blame this on her father’s genes…as his dad’s family apologized to my MIL about his food proclivities before they married. Katie does love poppy seed muffins…both the lemon and almond varieties. So I had a feeling she’d be thrilled with these Meyer Lemon Poppy Seed Tea Cakes.
Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange. They are rounder and sweeter than lemons with a bit of an orange hue in their rind. You can easily substitute an ordinary lemon for the Meyer lemons in this recipe…your end result will be a more intense lemon flavor. A dusting of powdered sugar is a nice touch, but totally optional. If you’d like to serve these for dessert, feel free to add a drizzle of icing. As with any specialized baking pan, this mini Bundt pan needed a good coating of butter followed by flour or a spray with a product like Baker’s Joy to allow for a clean release.
Tip of the day: If you over-mix a quick bread batter (like muffins or tea cakes), you’ll get tunnels in your final product. So when you mix the dry ingredients into the wet, stir by hand just till the flour is incorporated…and never use an electric mixer.
- ½ pound (2 sticks) butter, softened; plus more for greasing pans
- 2 cups flour; plus more for dusting pans
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 1½ cups sugar
- 3 eggs, lightly beaten
- 1 tablespoon grated Meyer lemon or traditional lemon zest
- ¼ cup freshly squeezed Meyer lemon juice or traditional lemon juice
- ½ cup cold milk
- Preheat the oven to 350º. Grease two mini Bundt pans with butter, then dust them lightly with flour.
- Whisk the flour, baking powder, salt, and poppy seeds together in a medium-size bowl and set aside.
- In a separate, big bowl, cream the butter and sugar together using an electric mixture until light lemon-yellow in color. With the mixer speed low, beat in the eggs, continuing with the lemon zest and juice.
- With a wooden spoon or rubber spatula, stir half the milk into the wet ingredients. Stir in half the flour. Stir in the remaining milk. Add the remaining flour, and stir just until no flour is visible.
- Scrape the batter into the prepared pans with a rubber spatula, filling about ¾ full.
- Bake for about 20-22 minutes or until the tops are a very light golden brown and a toothpick inserted into middle of one of the cakes comes out clean.
- Cool in pan for a few minutes, then invert and let cakes cool on wire rack. Serve at room temperature.