Mini Lemon Bundt Cakes Recipe
Moist Mini Lemon Bundt cakes iced with a tangy lemon glaze. These mini lemon bundt cakes are made with lemon zest and lemon juice for the most lemon flavor.
Ingredients
Lemon Bundt Cake
- 4 tablespoon Unsalted Butter room temp
- ¼ cup Vegetable Oil
- 1 cup Sugar
- ⅓ cup Greek Yogurt room temp
- 2 large Whole Eggs
- 1 large Egg Yolk
- 2 tablespoon Lemon Juice 1 large lemon
- 2 tablespoon Lemon Zest 1 large lemon
- 1 teaspoon vanilla extract
- 1 tzp lemon extract
- 1 ¼ cup All Purpose Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Whole Milk
Lemon Glaze
- 1 ½ cup Powdered Sugar
- 2 tablespoon Milk
- 1 tablespoon Lemon Juice
Instructions
- Preheat oven to 350°F. Grease mini bundt pan.
- Mix lemon sugar: Combine zest + sugar; rub to infuse.
- Cream butter and lemon sugar until fluffy. Add eggs one at a time and then egg yolk.
- Add vanilla, lemon juice, and lemon extract.
- Whisk flour, baking powder, salt. Add to wet mix gradually, adding milk halfway. Mix just until combined.
- Fill molds ¾ full using piping bag or scoop. Bake 12–15 min until toothpick comes out clean.
- Cool cakes 5 min in pan, then unmold. Cool completely (1 hour).
- Glaze: Mix powdered sugar, milk, lemon juice. Drizzle over cooled cakes.
Notes
Notes:
Full detailed instructions with photos on the blog
Nutrition
Calories: 463kcalCarbohydrates: 73gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 99mgSodium: 268mgPotassium: 92mgFiber: 1gSugar: 55gVitamin A: 335IUVitamin C: 5mgCalcium: 63mgIron: 1mg
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