Lemon and poppy mini cakes recipe

Wednesday, March 18, 2015

The other day I tried to make some lemon and poppy seed muffins but they came out more like mini cakes. I didn't use self raising flour or baking powder, which I guess is the reason why. They came out pretty good anyway so I thought I'd share this recipe with you.

  • 2 cups of flour
  • 1/2 cup of brown sugar
  • 2 tablespoons poppy seeds
  • 1/2 cup salted butter
  • Juice and zest of 2 medium lemons
  • 2 large eggs
  • 1/2 cup non-fat or low-fat Greek or regular yogurt
  • 1 teaspoon vanilla extract
  • Preheat oven to 180 degrees. Lay muffin pan with muffin tins.
  • In a large bowl, whisk the dry ingredients flour, brown sugar and poppy seeds together until thoroughly mixed.
  • In a medium bowl, whisk the melted butter, lemon juice and lemon zest together until combined. Add the eggs, one at a time. Whisk in the yogurt and vanilla. 
  • Pour the wet ingredients into the dry ingredients and gently mix together but make sure not to overmix.
  • Spoon the batter into the muffin tins. I didn't fill them all the way to the top so mine came out quite thin.
  • Bake for about 15 minutes until the tops are lightly golden. 
  • Let cool for 10 minutes.

I like to have a couple of cakes with my Australian Bush Tea. They are such a nice treat and they are a good change to always baking with chocolate.

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  1. Thanks for sharing this! Would love to try t at home! Mind following each other? Shoot me a comment on out blog!

    Love, Didi of Frances and Flair
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  2. Those cupcakes look delish! I wish I knew how to bake so I can make them!

    Lime & Life

  3. Yum, these look so tasty!

  4. These look so good! I'll have to try this recipe one of these days. :)
    Thanks for visiting my blog!