Here is a little known fact:I love birthdays and especially birthday parties and more importantly, MY birthday party.
I turn 30 this year for the fourth time. To celebrate, the Hubster and I are planning a trip to Orlando in June. My birthday theme is Disney princess, so we plan to hit up the Magic Kingdom and try to find and take a picture with, as many princesses as we can. I may even wear my own tiara and become my own Disney princess for a day. We tried to make a reservation to eat at Cinderella’s Royal Table, but they are booked months in advance. So if anyone knows any secrets on how to get in, then please let me know! In addition to Magic Kingdom, we also plan to go to Epcot for a day and then head on over to Universal to visit Harry, Ron, and Hermione at the Wizarding World of Harry Potter. Yeah. Like I could go to Orlando and not go to the WWOHP. As if.
Anyway, I am super excited, so I made you guys cake to celebrate.
I actually had a lot of help this week when thinking up this recipe. I realized I wanted to make my cake with lemon because I love lemon desserts in the Spring. So after talking with my Mom, I decided to use her fabulous southern pound cake recipe as the base of mine. Then a student at school, I call him Harvard, actually thought mini bundt cakes would be perfect to use with my idea. I couldn’t have agreed more, so onto Amazon I went to order my mini bundt baking pan. Wilton makes the best Elite baking pans and my pan makes 6 mini bundt cakes at a time. Finally, Savory Spice Shop carries Organic Lavender flavoring, so I picked up a bottle to go into my icing. So there you go. The cutest Lemon Poppy Seed Bundt Cakes on the block. And oh. so. delicious.
Recipe by Carrie, adapted by Mom
Ingredients
- 1 cup butter
- 3 cups flour
- 3 cups sugar
- 1/4 cup poppy seeds
- 6 eggs
- 1 pint of sour cream
- 2 tablespoons of milk
- 1 teaspoon vanilla
- 1 teaspoon lemon flavoring
- 1/4 teaspoon baking soda
- pinch of salt
- zest of one lemon
- For the lavender icing: 1 cup confectioner's sugar, 1 teaspoon lavender flavoring, and 4-6 teaspoons heavy cream
Instructions
- Preheat oven to 350 degrees and prepare pan with flour nonstick spray.
- Cream butter in bowl of electric stand mixer until light and fluffy.
- Add sugar and mix well.
- Add eggs, one at a time.
- Add milk, vanilla, lemon, zest and sour cream.
- Combine flour, baking soda, poppyseed, and salt.
- Slowly add flour to mixture until blended.
- Spoon carefully into prepared mini bundt pan.
- Bake for 18-20 minutes or until golden brown.
- Carefully spoon icing onto cake and top with lemon zest.
- For the Lavender icing:Start with 1 cup confectioner's sugar, 1 teaspoon lavender, and 4 teaspoons heavy cream.
- Continue adding cream by the teaspoon until desired consistency.
- To make a bigger batch, double the recipe. I choose to make my icing just before serving, so my icing doesn't harden.
Mom’s Southern Pound Cake recipe. Thanks Mom.
