I love the way that old favourites can sometimes be reinvented with a little tweaking to become something new and fabulous. For decades I have been baking Poppy Seed and Pound Cake Muffins for Sunday brunch. They are fast and easy to whip up. Delicious to boot. Last year I purchased a mini bundt tray. Ostensibly to bake the fabulous tea cakes featured in Ottolenghi The Cookbook. To be honest another recipe on my must try list I have never quite managed to find the time to make.
This weekend I decided to bake a double batch of muffins. Hunting around in the cupboard for another muffin tray I came across my pristine, never used bundt tray. The perfect opportunity to drag it out of the cupboard and into the oven.
The muffins were heavenly. The mini bundt cakes divine. Drizzled with a little lemon icing to make them picture perfect. One recipe. Served two ways. Straight out of the oven as a simple breakfast muffin. Iced as a delectable tea time treat.
Mini Lemon Poppy Seed Pound Cakes. With Lemon Drizzle Icing
2 cups self-raising flour
3 teaspoons poppy seeds
1/2 teaspoon salt
1 cup sugar
1/2 cup butter
1 cup plain yoghurt
finely grated zest of 1 lemon
For the Lemon Drizzle Icing
1 cup sifted icing sugar
2 tablespoons fresh lemon juice
PREHEAT oven to 200 C.
IN A SMALL bowl stir together flour, poppy seeds and salt.
IN A LARGE bowl cream together sugar and butter until pale and creamy.
BEAT in eggs, one at a time.
ADD yoghurt and lemon zest. Beat well to combine.
STIR in the flour and poppy seed mixture until thoroughly moistened.
SPOON batter into greased bundt or muffin tins.
BAKE in a hot 200 C oven for 15 – 20 minutes or until a wooden toothpick inserted into the centre comes out clean.
COOL on a wire rack and then drizzle with lemon icing.
For the Lemon Drizzle Icing
COMBINE the lemon juice and icing in a small bowl. Whisk until smooth. Add a little more icing sugar if mixture appears too runny.
OMG I purchased the very same mini bunt tins from the USA to make those tea cakes from Ottolenghi……..and they are in pristine condition and have never been used. I will one day get around to it but will be making your lemon poppyseed pound cakes this afternoon.
I have just found your blog…….fantastic.
I still haven’t baked those tea cakes from Ottolenghi. Thanks for reminding me. I really should get round to trying them. Glad you are enjoying the blog.
The lemon poppy seed cakes were a huge success…..in the mini bunt tins. They followed Spanish potato and chili tortilla, Black Pudding and Streaky bacon from NZ. Easy to see today is not a fast day here.
So the mini bundt tins have been christened with their first baking! Its an impressive sounding menu. Fast days make feast days even sweeter.