Best Mini Lemon Bundts Recipes

LEMON MINI BUNDT CAKES

Lemon Mini Bundt Cakes image

Whip up these lemon mini bundt cakes for a fun dessert. A mini bundt cake that is lemon-flavored and drizzled with vanilla frosting and sprinkles. A fun spring or Easter dessert to make.

Provided by Kelsey Apley

Time 30m

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
1 cup butter-flavored shortening
4 large eggs (room temperature)
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
3 tablespoons lemon zest
1 can whipped frosting vanilla
Food coloring to color the frosting (optional)

Steps:

Start by preheating your oven to 350 degrees. Grease your bundt pans.
In a bowl you are going to whisk up all your dry ingredients.
Then you will whisk up your milk, lemon juice and extract .Whisk well and then set it to the side.
In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
Now you will lower to speed and add in the eggs one at a time, incorporating each.
Alternate the wet and the dry ingredients ending with wet.
Once the batter for the cake is mixed, pour into the mini budt pans.
Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
Flip the cakes over on the baking rack and your mini bundt cakes will come out.
Once they are fully cooled, color your frosting and drizzle over the top of your cakes.

Nutrition Facts : ServingSize 1 g, Calories 601 kcal, Carbohydrate 88 g, Protein 6 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 104 mg, Sodium 482 mg, Fiber 1 g, Sugar 61 g, UnsaturatedFat 12 g

MINI LEMON BUNDTS

MINI LEMON BUNDTS image

Categories Cake Citrus Dessert Bake Kid-Friendly

Yield 6 mini bundt cakes

Number Of Ingredients 18

Ingredients

1 3/4 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla extract
zest of 2 lemons
1 cup sour cream
for the lemon syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
1/2 teaspoon vanilla
for the glaze:
1 1/2 cup confectioner's sugar
1 tablespoon cream
2 tablespoons freshly squeezed lemon juice

Steps:

1. Preheat the oven to 325 degrees. Spray a mini bundt pan with nonstick cooking spray (or line a standard muffin tin with 12 cupcake papers). In a medium size bowl, combine flour, baking powder, baking soda, and salt. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar and mix until light and fluffy, about 2 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and zest. Incorporate sour cream. 3. With the mixer on low, slowly add in dry ingredients and mix until well-incorporated, scraping down the bowl as necessary. Fill each bundt mold halfway with batter (if there is any extra, pour into cupcake liners in a muffin tin). Bake for 15-20, or until a toothpick entered into the center bundt comes out clean. 5. For the syrup: While the cakes are baking, in a small saucepan set over medium heat, combine sugar and lemon juice. Boil for 1 minute. When the cakes come out of the oven, allow to cool for 5 minutes, then invert on a wire cooling rack. Pour warm syrup over each of the cakes. 6. Combine all ingredients for the glaze in a small bowl and drizzle over warm or cool cakes.