When I was about 12 years old, I had what might have been deemed an unhealthy obsession with the mini lemon-poppy seed bundt cakes at one of our local bakeries. I would eat them whenever I could, relishing especially the crispy, buttery bottom sides of the little things. They were moist and delicate and wonderful, but I think the thing I was most enamored with was the shape: the treats had the form of full-sized bundt cakes, molding and all, but were about the size of a standard muffin. I forgot about my erstwhile gustatory preoccupation at some point while I was growing up and getting old and boring and less willing to eat cake for breakfast. But thankfully, a little while ago I happened upon a recipe for lemon cake in Maida Heatter‘s Book of Great Desserts. For some reason, although the recipe made no mention of poppy seeds, I was reminded of my childhood obsession, and thought it would be fun to tweak Maida’s probably already stellar recipe and perhaps approximate the glory of the mini bundt cakes of my youth. The 12-year-old in me squealed with joy and anticipation.

come squeal with me, beyond the horizon.