Grain Free Lemon Poppy Seed Mini Bundt Cakes Paleo Recipes

PALEO LEMON POPPYSEED BUNDT CAKE

Steps:

• Preheat the oven to 350° degrees Fahrenheit and set an oven rack in the middle position.
• Grease a 12-cup bundt pan or 2 loaf pans with butter and dust with tapioca flour.
• In a medium bowl, whisk together the flours, poppyseed, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment cream butter (or coconut oil) and honey together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
• In a small bowl, combine the zest and juice of four lemons.
• With the mixer on low speed, beat in 1/3 of the flour mixture, then 1/3 of the lemon mixture and combine well. Repeat with another third of the flour, then another third of the lemon mixture. Finally, beat in the remaining flour and lemon mixture. Scrape down the sides of the bowl and give another stir to make sure all ingredients are combined well.
• Pour the batter into greased and floured pan(s) and smooth with a spatula.
• Bake for approximately 50 minutes or until toothpick comes out clean.
• Cool the cake in the pan for 15 minutes on a rack.
• Invert the warm cake onto a cooling rack and allow to cool completely (approx.. 1 hour - don't rush as the glaze will just melt straight into the cake if it's too warm)
• Mix all ingredients with a fork until smooth. Spoon the glaze over the top of the cake(s), letting it drizzle down the sides. Give a few minutes to set.

GRAIN-FREE LEMON POPPY SEED MINI BUNDT CAKES (PALEO)

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and lightly spray or grease a 6-hole mini bundt pan.
• Add all of the ingredients for the bundt cakes except for the poppy seeds to a blender. Blend until completely smooth. Stir in the poppy seeds until well combined.
• Pour the batter into the prepared bundt pan, filling the holes 3/4 of the way up. Bake on the center rack of the preheated oven for 23 to 25 minutes, or until golden-brown and cooked through. Allow bundt cakes to sit for 1 hour before turning them out of the bundt pan.
• While the cakes are baking, prepare the glaze. Stir together the ingredients for the glaze in a small bowl until well combined. Refrigerate until ready to use. Drizzle the glaze over the finished bundt cakes and serve.

LEMON-POPPY SEED BABY BUNDT CAKES

Steps:

• Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray.
• 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 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
• 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.
• Cook's Tips: 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. 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 centre comes out clean.
• Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.