Meyer Lemon Poppy Seed Bundtlets
Recipe type: cakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Meyer Lemon Poppy Seed Mini Bundt Cakes
  • 1½ cups/195g all purpose/plain flour, sifted
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons/220g butter, softened
  • ¾ cup/195g sugar
  • 3 eggs, room temperature
  • 1 tablespoon Meyer lemon zest
  • 1 teaspoon vanilla
  • ¼ cup/60ml lemon juice (from 1 large Meyer lemon or regular lemon)
  • 2 tablespoons milk
  • Syrup
  • Juice of 2 lemons
  • 2-4 tablespoons sugar
  1. Equipment: 6 well Heritage Bundtlet Pan
  2. Preheat the oven to 375F/190C
  3. In a bowl, mix together the flour, poppy seeds, baking powder and salt.
  4. In the bowl of a mixer, add the softened butter and using the paddle, beat until fluffy.
  5. Add the sugar, lemon zest and vanilla, and beat until incorporated and fluffy.
  6. Add the eggs one at a time, beating well after each addition.
  7. Scrape down the sides of the bowl occasionally to ensure even mixing.
  8. Add half of the flour mixture and beat gently.
  9. Add the lemon juice.
  10. Add the remaining flour and mix gently and add the milk.
  11. Scrape down the sides.
  12. Mix well with a spatula to ensure everything is well blended.
  13. Spray the wells of the baking pan....REALLY WELL.
  14. I use non stick spray because it does the best job.
  15. Using a spoon or measuring cup, measure about ⅔ cup batter in each well.
  16. Add a bit of batter using a spoon and spread all around the well, into the curves and design of the bundtlet well.
  17. Do not overfill.
  18. Repeat till all the wells have been filled.
  19. Place the pan in the oven and bake for 25 minutes.
  20. After 25 minutes check to see if the top of the cakes are browning.
  21. You want them a nice golden brown.
  22. A light brown will make it hard for the cakes it come out of the pan intact.
  23. I made sure mine were a nice golden brown.
  24. Check with a tooth pick to see if they are done.
  25. It may take a total of 30-35 minutes until they are nicely brown.
  26. Take them out of the oven and let cool in the pan for 10 minutes.
  27. After 10 minutes, wiggle the cakes lightly to loosen them up.
  28. Place a rack over the pan and invert the pan.
  29. The cakes should fall out onto the rack.
  30. Put the rack on a baking sheet, put aside and make the syrup.
  31. In a small saucepan, add the lemon juice and 2 tablespoons sugar.
  32. Let the sugar dissolve completely.
  33. If the syrup is too tart for you, add the remaining sugar.
  34. I like mine a bit tart so I use only 2 tablespoons.
  35. Once the syrup is ready, brush each of the cakes with the warm syrup.
  36. Try drizzling into all the nooks and crannies of the bundtlet.
  37. Let the cakes sit for a bit and repeat the syrup brushing until all the syrup is used up.
  38. Takes about 3 or 4 brushings.
  39. You can let the cakes sit covered overnight to really enhance the flavour and let the syrup soak in, or you can eat them right away.
The mini bundt pan I have is the Nordic ware from Williams and Sonoma. A heavy duty, solid pan! You can always use muffin pans or smaller bundt pans to make these.
Recipe by Coffee and Crumpets at