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. 

To see other great recipes from Secret Recipe Club members, visit the links below!

Coconut Caramel Cookie Brownies   Pumpkin Cinnamon Baked Oatmeal   Brown Sugar Granola   Slow Cooker Cocount Chicken Curry   Pumpkin Snickerdoodles (grain-free)   Baked Apple Cider Doughnuts   Spiced Banana Coffee Cake with Crumbs   Gluten Free Chocolate Cheesecake Squares   Super Secret Cookie Dough   Gluten Free Pumpkin Banana Spice Bread   Classic Dinner Rolls   Roasted Broccoli   Appledoodle Cookies   Cullen Skink Scottish Soup   Garlic Pizza   Quinoa Salad with Dried Fruit and Nuts   Cinnamon Roll Muffins   Spiced Citrus Chicken   Beef Barley Soup   Chipotle Chicken Pasta   Chocolate Chip Potato Chip Cookies   Mango Salsa   Cocoa Bundt Cupcakes   Raspberry Cheesecake Muffins   English Muffin Bread   Scooter's Spaghetti   Slow-Cooker Shredded Tex Mex Chicken   August Morning Muffins   Bacon, Mushroom, Onion, & Cheese Stuffed Bread   Chocolate Chip Oatmeal Muffins   Veggie Potstickers & Spicy Dipping Sauce   Apple-Cinnamon Clafoutis   Overnight Pumpkin Pie French Toast w/ Apples   Sweet 'N Spicy Hawaiian Pizza   Atomic Hashbrowns   Golden Macaroni and Cheese   Lemon Poppyseed Tea Cakes   Pumpkin Cookies w/ Brown Sugar Glaze   Cranberry Walnut Pumpkin Bread   Maple Pecan Scones   Crockpot Chicken and Bean Chili   Cashew Chicken Lettuce Wraps   Banana Breakfast Hummus   Monster Marshmallows

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