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A photo of a mini lemon poppy seed bundt cake on on a silver wire cooling rack with a lemon glaze on top and fresh berries.
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4.60 from 15 votes

Mini Lemon Poppy Seed Bundt Cakes

Mini lemon poppy seed bundt cakes with a bright lemon glaze and sweet, fresh berries!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Easy Cake Recipes For Beginners
Keyword: berries, bundt, cake, dessert, easter, glaze, lemon, poppyseed
Servings: 9
Author: Sweet Basil

Ingredients

Cake

  • 1 Box Cake Mix lemon
  • 3.4 oz Pudding Jello lemon instant
  • 4 Eggs large, lightly beaten
  • 3/4 Cup Water
  • Zest of 1 Lemon
  • 1/4 Cup Lemon Juice
  • 3/4 Cup Sour Cream
  • 1/4 Cup Canola Oil
  • 1 Tablespoons Poppy Seeds plus 1 Teaspoon

Lemon Glaze

  • Zest of 1 Lemon
  • Juice of 1 Large Lemon or more if needed
  • 2 Cups Powdered Sugar

Berries

  • 1 Pint Blackberries
  • 1 Pint Raspberries
  • 1 Pint Blueberries
  • 2 Pints Strawberries hulled and chopped
  • 1 Tablespoon Sugar
  • Powdered Sugar for dusting
US Customary - Metric

Instructions

For the Cake

  • Preheat the oven to 350 degrees.
  • Spray a mini bundt pan with nonstick spray.
  • In a large bowl, whisk together the cake mix and the pudding.
    1 Box Cake Mix, 3.4 oz Pudding
  • Add the remaining ingredients and stir until combined.
    4 Eggs, 3/4 Cup Water, Zest of 1 Lemon, 1/4 Cup Lemon Juice, 3/4 Cup Sour Cream, 1/4 Cup Canola Oil, 1 Tablespoons Poppy Seeds
  • Pour batter into 7 mini bundt pans (we have to cook 6, flip them out and quickly bake the remaining 3.
  • Bake for 18-22 minutes or until a toothpick comes out clean.
  • Turn out onto a cooling rack to cool.
  • Once cool, drizzle with the glaze and top with berries and a sprinkle of powdered sugar.
    Powdered Sugar for dusting

For the Glaze

  • Whisk together the zest and juice. Add the powdered sugar, whisking until smooth.
    Zest of 1 Lemon, Juice of 1 Large Lemon, 2 Cups Powdered Sugar

For the Berries

  • Gently fold the berries and sugar together. Set aside to become juicy and sticky.
    1 Pint Blackberries, 1 Pint Raspberries, 1 Pint Blueberries, 2 Pints Strawberries, 1 Tablespoon Sugar

Notes

bundt cake can be frozen for up to 3 months.

Nutrition

Serving: 1cake | Calories: 573kcal | Carbohydrates: 105g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 446mg | Potassium: 471mg | Fiber: 11g | Sugar: 69g | Vitamin A: 397IU | Vitamin C: 95mg | Calcium: 235mg | Iron: 3mg