Perfect for an Easter gathering, or to give away to neighbors or friends, these mini-cakes are delicious and fresh-made with Meyer Lemons.
Ingredients
2cupsflour
1teaspoonsalt
1teaspoonbaking powder
1tablespoonpoppy seeds
1teaspoonvanilla extract
1teaspoonalmond extract
2eggs
3⁄4 cup melted butter
1 1⁄2 cups sugar
1cupmilk
Lemon Glaze: 1⁄4 cup lemon juice
3⁄4 cup sugar
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon almond extract
Instructions
Preheat oven to 350 degrees. Beat all ingredients for 2 minutes. Pour the batter into four small loaf pans or a 9 x 5-inch loaf pan. Bake for one hour. The top will crack.
For the glaze, cook lemon juice and sugar together until sugar melts. Do not boil. Remove from heat. Stir in extracts. While cake is hot, poke holes in each loaf with a fork, and spoon glaze over the top and let it set for at least 20 minutes before removing it from the pan.