Poppy Seed Baby Bundts

Ingredients

• 4 tablespoons (57 g) unsalted butter
• 2 tablespoons neutral oil
• 1½ cups (204 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground coriander
• ¼ teaspoon ground ginger
• 1¼ cups (250 g) granulated sugar
• 2 lemons
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ½ cup (120 ml) heavy cream, at room temperature
• ⅓ cup (47 g) poppy seeds
• Confectioners’ sugar, for dusting, or 1 cup (120 g) confectioners’ sugar for the optional glaze
• About 2 tablespoons freshly squeezed lemon juice or milk, for the optional glaze
• Poppy seeds, for sprinkling, optional

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter and flour the insides of two 6-cup baby Bundt pans, tapping out the excess, or coat them thoroughly with baker’s spray.
2. Melt the butter in a small saucepan or microwave-safe bowl. Stir in the neutral oil and set aside to cool slightly.
3. Whisk the flour, baking powder, salt, coriander, and ginger together in a medium bowl.
4. Put the granulated sugar in a large bowl and finely grate the zest of both lemons over it. Rub the zest into the sugar with your fingertips until moist and fragrant.
5. Add the eggs one at a time, whisking thoroughly after each addition. Whisk in the vanilla, then gradually whisk in the heavy cream and the cooled butter-oil mixture.
6. Add the dry ingredients in two additions, folding gently only until the flour disappears. Fold in the poppy seeds, making sure they are evenly distributed.
7. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 38 minutes, until the cakes are golden, spring back lightly, and a tester inserted in the center comes out clean.
8. Cool in the pans on racks for 10 minutes, then carefully invert the cakes and cool completely.
9. For a simple finish, dust the cooled cakes with confectioners’ sugar. For the optional glaze, stir 1 cup confectioners’ sugar with 1½ tablespoons lemon juice or milk, adding a little more until thick but pourable.
10. Drizzle the glaze over the cooled cakes and sprinkle with a few extra poppy seeds. Let the glaze set before slicing.