Today we’re making mini lemon poppy seed cakes for baby, and for the whole family, of course! They’re just perfect for a refreshing afternoon snack: soft, fluffy, and slightly tangy. 🙂 These little cakes are super easy to make with simple ingredients you probably already have at home.
The poppy seeds add a nice little crunch and make them look extra pretty too!
Ingredients
For 5 mini lemon poppy seed cakes:
- ½ cup (65 g) all-purpose flour
- ½ tsp baking powder or baking soda
- 1 tsp poppy seeds (optional)
- 2 tbsp (30 g) unsalted butter, softened
- 1½ tbsp (20 g) granulated sugar
- 1 large egg
- 2 tbsp (30 g) plain yogurt
- 1 heaping tbsp fresh lemon juice
- ¼ tsp finely grated lemon zest (about 1 g, from ¼ lemon)
Instructions
- Preheat your oven to 350°F (180°C), fan setting.
- In a small bowl, mix the flour, baking powder (or baking soda), and poppy seeds if using.
- In a separate bowl, beat the softened butter with the sugar until the mixture is light and creamy.
- Add the egg to the butter-sugar mixture and whisk well until fully combined.
- Stir in the yogurt, lemon juice, and lemon zest (make sure to wash the lemon thoroughly before zesting!). Mix gently.
- Gradually add the dry ingredients (flour, baking powder, poppy seeds) to the wet mixture. Mix just until the batter is smooth, don’t overmix!
Baking
- Spoon the batter into mini cake molds, filling them about two-thirds full to prevent overflow during baking. (The Silikomart molds are perfect for these little cakes!)
- Bake for about 20 minutes. Keep an eye on them, as baking time may vary depending on your oven. The mini cakes should turn golden, and you can check if they’re done by inserting a knife in the center, it should come out clean.
- Let the mini cakes cool for a few minutes before removing them from the molds.
It’s ready! Enjoy these with your little one, and always make sure baby eats under close supervision 😉
Bon appétit!
Storage
- At room temperature: Store them in an airtight container for up to 2 days.
- In the freezer: Freeze them for up to 1 month. Thaw at room temperature before serving them to your baby!
Frequently Asked Questions
Can the butter be replaced in this recipe?
Yes, you can use 30 g of neutral oil (such as sunflower or canola) for a butter-free version, perfectly suitable for babies with a cow’s milk protein allergy (CMPI).
I don’t have poppy seeds, any alternative?
Chia seeds or sesame seeds also work well to add a bit of crunch. Otherwise, the recipe is still great without any seeds!
Can I use another citrus fruit?
Absolutely! You can swap the lemon for orange or clementine for a different twist.
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