Can you imagine the smell in my house?  I took advantage of this cool day and made these mini poppy seed cakes.   They take only 30 minutes in the oven.  Glaze while they’re still warm.  Lemon zest gives this cake a nice gentle lemon flavor.  The fresh juice from the lemon makes for a delicious and true lemon tasting glaze.  Serve for dessert, also fabulous with brunch.

Mini Lemon Poppy Seed Cakes

2 cups flour
1 ½ cups sugar
1/3 cup poppy seeds
2 ½ teaspoons baking powder
½ teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 cup milk
¾ cup canola or vegetable oil
Zest and juice of one lemon
1 ½ cups powdered sugar

1) Preheat oven to 350’. Coat 4 mini loaf pans with cooking spray. Mix flour through salt together in a large mixing bowl, set aside.
2) In a medium size mixing bowl, measure out milk, oil, and add eggs. Add zest  from the lemon. Juice the lemon into a small mixing bowl and set aside.
3) Make a well in the dry ingredients and add the egg mixture. Mix well. Divide batter among 4 pans. Bake for 30-33 minutes.
4) Allow to cool for at least 10 minutes before removing from the pans. Place on cooling rack with a layer of wax paper underneath. Add powdered sugar to the bowl with the lemon juice and mix well. Drizzle over warm cakes and allow to set up before you store. Store in cellophane bags and tie with a ribbon. Enjoy!