Why You’ll Love This Recipe
These lemon poppy seed cake bites are incredibly easy to make and come together in under 30 minutes. The flavor is perfectly balanced with the zesty lemon and the subtle crunch from the poppy seeds. They’re versatile enough to serve at any event and make for a fantastic snack or dessert. Plus, they’re made in a mini muffin pan, so you can enjoy individual, perfectly portioned bites without the mess. Add a simple lemon glaze on top to elevate them even further, and you’ve got a crowd-pleasing treat!
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- 2 tbsp poppy seeds
- ½ cup (115g) unsalted butter
- ¾ cup (150g) granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- ½ cup (120ml) milk
- 1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease your mini muffin pan or line it with mini cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and poppy seeds. Set aside.
- In a larger bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake bites cool in the pan for 5 minutes before transferring them to a cooling rack. Serve as is or drizzle with a simple lemon glaze for extra zing.
Servings and Timing
- Yield: 24 cake bites
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake bites. To make the glaze, mix powdered sugar and fresh lemon juice until smooth, and then drizzle over the cake bites.
- Orange Variation: Swap the lemon zest and juice for orange zest and juice for a tangy twist on the classic flavor.
- Add-ins: Feel free to mix in other ingredients such as blueberries, raspberries, or even shredded coconut to create a new variation.
Storage/Reheating
- Storage: Store the cake bites in an airtight container at room temperature for up to 3 days. They can also be kept in the fridge for a slightly longer shelf life, up to 5 days.
- Freezing: If you’d like to store them longer, these cake bites freeze well. Place them in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving.
- Reheating: To reheat, warm in the oven at 350°F (175°C) for 5-10 minutes or microwave for 10-15 seconds.
FAQs
Can I make these cake bites ahead of time?
Yes, these cake bites can be made a day or two in advance. Store them in an airtight container to keep them fresh.
Can I substitute the poppy seeds?
If you don’t have poppy seeds, you can try substituting with chia seeds, although the texture and flavor will be slightly different.
What type of flour should I use for this recipe?
All-purpose flour works best for this recipe, as it provides the right texture for these cake bites.
Can I make these without eggs?
Yes, you can substitute eggs with a flax egg or chia egg. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water and let it sit for a few minutes to thicken before adding to the batter.
How do I make these cake bites fluffier?
Ensure your butter is softened to room temperature before mixing, and avoid overmixing the batter to keep the cake bites light and fluffy.
Can I use almond milk instead of regular milk?
Yes, you can substitute almond milk or any other dairy-free milk, but the texture may vary slightly.
Can I make a larger cake instead of bites?
Yes, you can pour the batter into a greased or lined 8-inch round cake pan. Bake for 25-30 minutes, checking with a toothpick for doneness.
How can I enhance the lemon flavor?
For a stronger lemon flavor, increase the lemon zest or add a bit more lemon juice to the batter or glaze.
What should I serve these with?
These cake bites are great on their own, but they also pair wonderfully with a cup of tea, coffee, or lemonade.
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter in this recipe to control the salt content. If you use salted butter, you may want to reduce the added salt in the recipe.
Conclusion
Lemon Poppy Seed Cake Bites are a refreshing and light dessert, perfect for any occasion. Whether you’re making them for brunch, a picnic, or just a sweet treat, they are sure to be a hit. With their bright lemon flavor and satisfying crunch, these cake bites are easy to prepare and even easier to enjoy!
Lemon Poppy Seed Cake Bites
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cake bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Poppy Seed Cake Bites are a delightful combination of citrusy brightness and nutty crunch. They are light, airy, and bite-sized, perfect for any occasion, from brunches to casual picnics.
Ingredients
For the Cake Bites:
1 ¾ cups (220g) all-purpose flour
1 tsp baking powder
2 tbsp poppy seeds
½ cup (115g) unsalted butter
¾ cup (150g) granulated sugar
2 large eggs
Zest of 2 lemons
2 tbsp fresh lemon juice
½ cup (120ml) milk
1 tsp vanilla extract
Optional Add-ins:
Lemon glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your mini muffin pan or line it with mini cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and poppy seeds. Set aside.
- Cream the Butter and Sugars: In a larger bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
- Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake bites cool in the pan for 5 minutes before transferring them to a cooling rack. Serve as is or drizzle with a simple lemon glaze for extra zing.
Notes
Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake bites. To make the glaze, mix powdered sugar and fresh lemon juice until smooth, and then drizzle over the cake bites.
Orange Variation: Swap the lemon zest and juice for orange zest and juice for a tangy twist on the classic flavor.
Add-ins: Feel free to mix in other ingredients such as blueberries, raspberries, or even shredded coconut to create a new variation.
Nutrition
- Serving Size: 1 cake bite
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
