Lemon Poppy Seed Mini Loaf Cakes

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tsp Lemon juice, fresh
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 tbsp Poppy seeds
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 3 tbsp Butter
  • 1 cup Sour cream

Found on kleinworthco.com

Description

Ingredients

• 1-3/4 cup all-purpose flour
• 1-1/4 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1 cup sour cream
• 3/4 cup granulated sugar
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 2 tsp grated lemon zest
• 2 tsp fresh lemon juice
• 2 tbsp poppy seeds
• 1/2 cup granulated sugar
• 3 tbsp butter - melted
• 1 tbsp lemon juice

Directions

• Preheat oven to 350 degrees
• Spray bottoms only of 4 mini loaf pans with Bakers Joy
• In large bowl- combine all cake ingredients - beat at medium speed - scraping the bowl several times.
• Spread into prepared pans.
• Bake 30-40 minutes or until toothpick test is clean
• Cool on wire rack while you make the glaze
• Melt butter in microwave safe bowl
• Stir in sugar until dissolved
• Add lemon juice. Whisk well until completely combined
• Pour over loaves