Ingredients
2tbspunsalted butter,melted
1tbspgranulated sugar
1cupall purpose flour,spoon and leveled
1tbsppoppy seeds
¼tspsalt
½tspbaking powder
¼tspbaking soda
6tbspunsalted butter,softened to room temperature
½cupgranulated sugar
2large eggs,room temperature
¼cupsour cream,or plain yogurt, room temperature
1tsppure vanilla extract
¾tspalmond extract
1cupconfectioner’s sugar
2tbsplemon juice,or milk
¼tspalmond extract
almonds,sliced, for garnish, optional
Preparation
Preheat the oven to 350 degrees F. Whisk the melted butter and 1 tablespoon of granulated sugar together.
Using a pastry brush, brush it into each cup of a 12-count muffin pan.
Whisk the flour, poppy seeds, salt, baking powder, and baking soda together. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, mix in the dry ingredients until combined. Do not overmix.
Spoon the batter evenly into each prepared cup to about halfway full.
Bake for 14 to 15 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
Remove cakes from the oven and immediately invert the pan to release the cakes. Let the cakes cool, bottom side up, for at least 10 minutes.
Whisk the confectioners’ sugar, 1 tablespoon of lemon juice or milk, and almond extract together until smooth. Add another tablespoon of lemon juice or milk to thin out, if needed.
Drizzle over cakes, garnish with sliced almonds, and enjoy!
