Lemon-Poppy Seed Baby Bundt Cakes

PAM® Baking Spray
2-1/2 cups all-purpose flour
1-3/4 cups granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup reduced fat (2%) milk
1 cup unsalted butter, melted (1 cup = 2 sticks)
2 tablespoons freshly grated lemon peel (2 tbsp = about 2 lemons)
1/3 cup fresh lemon juice (1/3 cup = about 2 lemons)
4 large eggs
1-1/2 tablespoons poppy seeds
2 cups confectioners' sugar
1 tablespoon freshly grated lemon peel (1 tbsp = about 1 lemon)
3 tablespoons fresh lemon juice (3 tbsp = about 1 lemon)
1 teaspoon poppy seeds

If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. Alternative Pan--To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in center comes out clean.

1. Prepare Cake: Preheat oven to 325°F. Spray two 6-cake mini Bundt pans with baking spray.
2. Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 2 minutes. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
3. Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.


Brought To You By ConAgra Foods®


Serving Size: 1 cake each