Dolce: Lemon Poppyseed Bundtlettes

For this dolce, we’re highlighting the best friend flavor pairing of lemon and poppyseed. Piquant lemon juice and extract are underscored by the slight nuttiness of poppyseeds in this tasty cake recipe. I used olive oil to replace butter to make a slightly healthier dessert and used a mini-bundt pan to create the perfect serving size for one or to share.

I have had my fair share of challenges trying to bake in bundt pans. I used to find their endless ridges and crannies quite intimidating, a surefire way path to frustration in the kitchen with many a dolce sacrificed along the way. Thanks to a beautiful bundtlette pan and a supreme baking tip, both from my youngest sister Sandy, I have officially conquered my fear and you can too. All you need to do is grease and flour the pan before pouring your batter in. The flour does the trick. These tiny cakes practically hopped out of the pan and onto the plate. –jacque

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Ingredients

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup sugar

1 tablespoon lemon juice

1 teaspoon lemon extract

1/2 cup almond milk

3 eggs {I used egg replacer}

1/3 cup olive oil

1 tablespoon poppy seeds

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Prepare bundt pan by greasing with butter and coating with flour, paying special attention to the bottom and center.

3. In a large mixing bowl, combine all dray ingredients – flour, baking powder, baking soda, salt, and sugar.

4. In a smaller mixing bowl, combine the wet ingredients – lemon juice and extracts, milk, eggs, and olive oil.

5. Mix wet ingredients in with dry until well combined.

6. Add poppy seeds and mix throughout.

7. Fill bundt pans to 2/3 full and bake for approximately 25 minutes.