Almond poppy seed tea cakes
Almond poppy seed tea cakes baked in a muffin pan with crisp butter-sugar edges, tender sour cream centers, and lemon almond icing.
- Time: 40 min
- Servings: 12
Source: Recipe Tweets
Ingredients
- Tablespoons melted butter
- Tablespoon granulated sugar
- all-purpose flour
- Tablespoon poppy seeds
- teaspoon salt
- teaspoon baking powder
- teaspoon baking soda
- Tablespoons unsalted butter, softened
- large eggs, at room temperature
- sour cream
- teaspoon pure vanilla extract
- teaspoon almond extract
- confectioners sugar
- Tablespoons lemon juice or milk
- sliced almonds