Lemon Poppy Seed Mini Bundt Cakes

I have fallen in love.

Again.  It seems I am doing this a lot lately with food. 

This is Lemon Honey Creme.  It makes me so happy.  Since it found me, I have put it in my tea, on my toast,  in my cakes... oh the possibilities.    I am hooked.  It is super lemony...which I love.  It is honey meets lemon.  Not the generic "fake" lemon taste...the real lemon taste.  Which equals AWESOME in my book.  (Wouldn't it be awesome if I had a book?) 

You can substitute it for sugar...lemon honey for sugar.  WOW.

 Then you can add these little darlings.  Don't they make everything feel yummier??

And...if it couldn't get any better...I got to use my ADORABLE mini bundt cake pan. 

Oh geez.

Dying here.

Buy some Honey Lemon Creme. Make these Mini Bundt cakes. Love your life.

Lemon Poppy Seed Mini Bundt Cakes
2 1/4 c all purpose flour
3/4 c sugar
3/4 c  Lemon Honey Creme
1/2 c shortening
1 1/4 c milk
3 1/2 tsp baking powder
1 tsp salt
2 tsp vanilla
3 large eggs
2 Tbs fresh lemon juice
1 tsp lemon zest
1/4 c poppy seeds

Mix all ingredients, except for poppy seeds, with electric mixer on medium speed, until all ingredients are incorporated.  Add poppy seeds.  Fill each mini bundt cup until half full.  Bake for 15-17 minutes or until cake pulls away from pan.  Remove from pan, and cool on cooling rack. When cool, dip rounded tops into lemon glaze.  Let stand on cooling rack until glaze slightly hardens. Enjoy.
(recipe adapted from Betty Crocker Best of Baking; Starlight Yellow Cake)

Lemon Glaze
3-4 Tbs lemon juice
2 c powdered sugar

Put confectioners' sugar in a medium bowl and stir in lemon juice (glaze should be thick, but you should be able to pour it).  Add more sugar or lemon juice, to achieve desired consistency and taste.