These sunny bite-sized tea cakes are crispy around the edges and slightly chewy in the middle, with a tangy and subtly floral Meyer lemon flavour.
- 2 tbsp fresh-squeezed Meyer lemon juice
- 1/4 cup poppy seeds
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup sugar
- 1 Meyer lemon, cut into slices
- Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan.
- In a large bowl, beat butter, sugar, and lemon zest until light and creamy. Stir in the lemon juice and eggs, and mix well. Gradually add the flour, poppy seeds and salt, stirring until combined.
- Spoon the batter into the prepared muffin tin, dividing evenly. Bake in preheated oven for 18-20 minutes, or until the cakes are golden around edges and a toothpick inserted in center comes out clean.
- While the cakes are baking, make the syrup. Combine the water and sugar in a small saucepan set over medium heat, and bring to a simmer. Add the lemon slices, and cook for 5 minutes or until the lemon is soft. Remove from heat, and set aside to cool until the cakes are done.
- Using a toothpick, poke holes all over the tops of the cakes as soon as they come out of the oven. Drizzle with the lemon syrup over each cake. Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Category: Desserts
- Cuisine: French