Lemon Poppyseed Sour Cream Cakes with Vanilla Bean Glaze
Tender and moist cakes filled with triple the lemon flavor, a simple sugar glaze and all the tiny pops of poppyseeds. Aren’t they so cute?
These are the best lemon cakes (muffins) I’ve made YET! Sour cream, milk, sugar, eggs and all the vanilla and lemon extract you have. Delish.
If little cakes couldn’t get any cuter…well, they just did! I love these snowflake silicone molds and with a simple spray of coconut oil cooking spray, they popped out very easily – much to my surprise.
Don’t worry – make these into muffins and they taste just the same! Ha. I had some leftover batter and was able to make 6 more muffins along with the 6 snowflake cakes. The batter gives you plenty to work with – it would bake up nicely in mini loaf pans and even donut molds. Just change the baking time slightly.
Holiday Cookie Box
Yes, I am adding one of these in each of our Christmas cookie boxes this year. Why not? I like to change things up a bit and really make it our own.
The contrast of this mini cake (or muffin) with all the other cookies and bars…well, it makes it even harder to decide what you are going to eat first!
Let's get baking...more recipes to try.
Lemon Poppyseed Sour Cream Cakes with Vanilla Bean Glaze
- Total Time: 25 minutes
- Yield: 12-16 1x
- Diet: Gluten Free
Description
Tender and moist cakes (or muffins) with the right amount of lemon and amazingly simple glaze.
Ingredients
- 1 cup sugar
- 2 heaping tablespoons lemon zest (from about 2 large lemons)
- 1/2 cup salted butter, room temperature
- 1 cup sour cream
- 1/4 cup whole milk (or milk alternative)
- 1 tablespoon fresh lemon juice
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional but encouraged)
- 1/4 teaspoon salt
- 2 cups gluten free flour blend (I used this kind)
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons poppy seeds
Glaze
- 1 cup powdered sugar
- 1 tablespoons lemon juice
- 1 tablespoons milk
- 1/2 teaspoon vanilla bean paste
Mix all ingredients together and set aside until needed
Instructions
- Preheat your oven to 400 degrees. If using a muffin tin pan or silicone molds, spray well with cooking spray or whip with shortening.
- Using a stand mixer, blend together the sugar and lemon zest for 30 seconds on low. Add in the butter and mix on medium/high for 1-2 minutes or until it is whipped and a light yellow color.
- Add in the sour cream, milk, lemon juice, eggs, vanilla and lemon extract. Mix on low, until just combine.
- Pour in the salt, flour, baking soda, baking powder and poppy seeds and mix for 30 seconds. Scrap down the sides and continue to mix, if needed.
- Spoon the batter into the prepared molds and bake for 12-15 minutes or until the sides are slightly browned and the center is cooked through. Remove from the oven and let cool for 5 minutes in the pans. Remove from the pans and continue to let cool on a wire rack.
- Drizzle with the glaze.
Notes
Keep in an air tight container or ziploc bag for 3-4 days or freeze for 1-2 weeks.
- Prep Time: 10
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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3 Responses
Where would I get that shaped pan…these look great
I found mine at Walmart. I also saw some fun shapes at Home Goods and World Market. A simple muffin tin can be used too!
thanks