These mini lemon and poppy seed bundt cakes are perfect for a tea time treat! They are so easy to make with just a few staple ingredients from your pantry.
1 1/2 cups cake flour
1/2 cup sugar
2 teaspoons baking powder
Pinch of salt
Zest of one lemon
1/4 cup of poppy seeds
1 cup plant-based milk
Juice of one lemon
1 teaspoon vanilla
1/3 cup of coconut oil
Preheat your oven to 180°C and spray your mini bundt cake/muffin tray.
In your mixing bowl add in all your dry ingredients and mix.
In another smaller mixing bowl add your plant-based milk and lemon juice to the bowl and mix. Allow it to sit for a minute until the milk thickens and becomes buttermilk.
Add the remaining wet ingredients to your milk mixture.
Combine the wet and dry mixture and gently stir.
Scoop the mixture evenly into your muffin/mini bundt tin and place in the oven to bake for 20-25 minutes.
Remove and allow top cool.
Dust with a sprinkle of icing sugar and enjoy.