Mini Lemon Bundt Cakes
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4.5
384 reviews
Excellent
Mini Lemon Bundt Cakes
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Make these cute lemon bundt cakes from scratch and decorate them with lemon glaze topped with blueberries and raspberries for a delicious summer dessert or topped with coconut and chocolate eggs for a spring dessert.
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Ingredients
Lemon Cakes
- 2 lemons to get 4 T lemon juice and 2 T lemon zest
- 1 cup butter
- 2 1/4 cup sugar
- 3 eggs
- 1 cup buttermilk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Lemon Glaze
- 1 lemon to get 2 T lemon juice and zest
- 1 cup powdered sugar
- 1 teaspoon butter melted
For Decorating
- Blueberries and raspberries
- toasted coconut and chocolate eggs
- Sprinkles
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Instructions
Lemon Bundt Cake Instructions
- Preheat the oven to 325. Spray the bundt cake pans with cooking spray, even if they say they are non-stick.
- Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
- In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
- Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
- Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
- Put the flour in a bowl and stir in the baking soda and salt.
- Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
- Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes.
- Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
- Let the cakes cool completely before glazing.
Glaze for Lemon Bundt Cakes
- Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
- Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
- Mix the glaze until it is smooth and drizzle over the cakes.
Decorate
- Top with raspberries and blueberries for a red, white and blue summer treat.
- Top with toasted coconut flakes and chocolate eggs for a spring birds nest dessert.
- Top with sprinkles for any occasion.
Notes
- You need to prepare the bundt pan by spraying it with cooking spray before baking each batch of cakes. For best results let the pan cool, wash it, and spray it again before making a second or third batch. The small amount of extra time this takes makes a difference in how easily the cakes come out of the pan.
- Even if the pan says it is non-stick it still needs to be sprayed with cooking spray.
- In a full size Bundt pan this would take about an hour to bake.
Nutrition Information
Show Details
Serving
1g
Calories
189kcal
(9%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
179mg
(7%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
233IU
(5%)
Vitamin C
6mg
(7%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 189kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 179mg | 7% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
384 reviews
Excellent
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