Mini Lemon Rose Bundt Cakes
User Reviews
5.0
9 reviews
Excellent
Mini Lemon Rose Bundt Cakes
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Bright, citrusy, and beautifully shaped like roses, these Mini Lemon Rose Bundt Cakes are perfect for any celebration! Their fresh lemon flavor makes them ideal for spring, Mother’s Day, Easter, or birthdays.
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Ingredients
Cake ingredients
- softened butter & a couple pinches of flour for preparing pan
- 1/2 cup sugar
- 4 tablespoons unsalted butter softened
- 1 egg
- 1/4 cup Greek yogurt plain or vanilla, room temperature
- 1/2 teaspoon vanilla extract
- 1 lemon the zest of
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch sea salt
Glaze ingredients
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon melted butter Optional - makes glaze more rich & less tart
Instructions
Make the cake
- Preheat oven to 325°. Prepare pan by brushing softened butter in the holes of the Bundt pan, making sure to get into the crevices. Take a pinch or two of flour and from 6" above the pan, lightly dust the flour into the buttered holes of the pan.
- Cream 4 tablespoons of butter with 1/2 cup sugar in a mixing bowl with a hand mixer. When it's nice and fluffy, add the egg, yogurt, vanilla extract, lemon zest, and lemon juice. Mix until combined.
- In a separate mixing bowl, stir together the dry ingredients (flour, baking powder, sea salt). Gradually add the dry ingredients to the wet ingredients while mixing with hand mixer until just combined.
- Divide the batter evenly amongst the holes of the greased and floured pan. Bake for 18-22 minutes, or until a toothpick comes out clean. The edges of the cakes should be a little golden.
- Let cakes cool in the Bundt pan for 5 minutes, then turn them out onto a cooling rack.
Make the glaze
- Combine the powdered sugar, lemon juice, and melted butter in a small bowl. When the cakes have cooled, spoon the glaze over the cakes. Enjoy!
Equipments used:
Notes
- Make sure to use the "spoon & level" method for measuring flour for consistent results.
- To prevent the cakes from sticking in the pan, be sure to prepare pan with softened butter and a dusting of flour.
- Fresh lemons are a must. We use the zest and juice in this recipe.
- The rosebud mini Bundt pan has a 2.25 cup capacity. Other pans may require more or less baking time.
- Regular yogurt is more watery and less thick than Greek yogurt, so it may not produce the same results.
- Store cakes in an air-tight container at room temperature for 1-2 days or in the fridge for up to 5 days.
- Make sure to use the "spoon & level" method for measuring flour for consistent results.
- To prevent the cakes from sticking in the pan, be sure to prepare pan with softened butter and a dusting of flour.
- Fresh lemons are a must. We use the zest and juice in this recipe.
- The rosebud mini Bundt pan has a 2.25 cup capacity. Other pans may require more or less baking time.
- Regular yogurt is more watery and less thick than Greek yogurt, so it may not produce the same results.
- Store cakes in an air-tight container at room temperature for 1-2 days or in the fridge for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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