Secret Recipe Club: Lemon Poppyseed Tea Cakes

It's time for another Secret Recipe Reveal Day! I love being a member of the Secret Recipe Club. Each month, we are assigned a blog (in secret) and we have to choose and make a recipe from that blog and reveal our chosen recipes on the same day. The club has grown so big that we are now divided into groups and I believe there is a waiting list to join. 

My assigned blog this month is The Saucy Gourmet. Shari is a food blogger and food photographer who loves food! Her blog is full of delicious recipes but of course I headed straight for the dessert section. What a wonderful range of choices for me. I narrowed it down to chocolate and peanut butter trifles, chocolate mint squares, red velvet towers and inside out upside down pineapple cheesecake. In the end I chose her lemon and poppyseed tea cake as they are one of my favourite cakes. 

They were quick and easy to make and tasted absolutely delicious! The only adaptation I made was to add some lemon juice to the cake as I love a good tangy, lemony cake :)

 adding poppyseeds 

 mini cake mould 

 mini bundts and mini cakes - the shapes didnt turn out from the mini cake mould but the mini bundts looked great! 

Recipe adapted from The Saucy Gourmet 

Makes 30 mini cakes and 4 mini bundts of the size shown

For the cakes 

375g flour

1 tablespoon baking powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

2 tablespoons poppy seed

140g butter

200g sugar

2 eggs

365g yoghurt (1.5 cups)

juice of 1/2 lemon

zest of 1 lemon

For the lemon glaze

185g icing sugar

2-3 tablespoon of lemon juice

• Preheat the oven to 180C.
• Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
• In a large mixing bowl, cream butter and sugar together until pale and fluffy. 
• Add eggs one at a time, beating until incorporated after each one. 
• Beat in the lemon zest and lemon juice. 
• Beat in one half of the dry ingredients until just incorporated. 
• Beat in one third of the yogurt. 
• Beat in half of the remaining dry ingredients. 
• Beat in a second third of the yogurt. 
• Beat in the remaining dry ingredients and then the remaining yogurt. 
• Be careful to beat until just incorporated. Do not over beat. 
• Pour batter into cake tins and bake for 15-18 minutes for the mini cakes, 20-25 minutes for the mini bundt cake. If you are making a large cake you will need to bake for 30-40 minutes, depending on the size of your cake. 
• The cakes are done when a skewer inserted into the centre comes out clean. 
• To make the lemon glaze, whisk the icing sugar and lemon juice 1 tablespoon at a time until it reaches the right consistency you require. You can always add more sugar if you want it thicker or more lemon juice if you want it thinner.