My Glazed Lemon Poppy Seed Cake Bites are just perfect for Spring and Summer! These lemon cake bites are great for sharing, and they travel well!
Every year when Spring comes around I start thinking lemon. Of course lemon is a great flavor any time of year, but there’s something about Spring that makes lemon taste even more wonderful!
These little cake bites are along the line of a lemon blossom, but just a little different. Don’t worry, the lemon flavor in these cake bites is absolutely wonderful! That burst of delicious lemon flavor is present in every single bite.
These Glazed Lemon Poppy Seed Cake Bites travel very well. So if you want to bring them on a picnic go ahead. If you need a little something for an office party, these are the ticket! Church function? Glazed Lemon Poppy Seed Cake Bites are just about perfect!
The nice thing about lemon poppy seed is it’s one of those flavors that people of all ages can and will enjoy!
Please, make these Glazed Lemon Poppy Seed Cake Bites soon, very soon, they’re prefect for any occasion!
Once the glaze dries these are NOT sticky at all! They’re easy to pick up and move around anywhere you want to.
Today I decided to flip them out of the mini muffin pan and use the bottom as the top. Why? Just kind of felt like it. You can use them however you want to!
There is wax paper down there to catch the extra glaze that drips down. It makes clean up so much easier.
Glazed Lemon Poppy Seed Cake Bites
1 regular size lemon cake mix
3-1/2 oz. package instant lemon pudding mix
4 large eggs
1/2 cup oil
1/2 cup water
1-1/2 teaspoons poppy seeds
2- 1/2 cups powdered sugar
4-5 tablespoons fresh squeezed lemon juice
Rainbow sprinkles, or any bright sprinkle
1. Preheat oven to 350 degrees F. Spray two – 24 cup mini muffin pans well with cooking spray. Using a stand mixer, or handheld mixer blend cake mix, lemon pudding mix, eggs, oil, water and poppy seeds. Mix well, for at least 2 minutes.
2. Fill each mini muffin cup 2/3 full, filling all 48 muffin cups. Bake at 350 degrees for 10-13 minutes. Empty onto wire rack so that the top is now the bottom, or keep them right side up.
3. For the glaze, place powdered sugar into a large bowl. Drizzle lemon juice stirring until smooth and desired consistency. If you would like a thinner glaze you can add water; do so by adding 1/2 tablespoon of water at a time. Or more lemon juice can be used.
With your fingers or tongs, dip the top of the cake bites (which were the bottom in the pan) covering the entire surface. Place on wire racks lined with wax paper to catch any drips. Immediately add sprinkles to top (the bottom in the pan), if using. Let the cake bites stand until glaze is set completely.
Makes 48 cake bites.