Lemon Mini Bundt Cakes from Scratch

Yum

 

Lemon Mini Bundt Cakes from Scratch are so tasty mini bundt cakes, loaded with fresh lemon juice and zest, done under 30 minutes and served with little fruits to add a healthy kick!

Lemon Mini Bundt Cakes from Scratch are so tasty mini bundt cakes, loaded with fresh lemon juice and zest, done under 30 minutes and served with little fruits to add a healthy kick!


 

It is hard to resist these Lemon Mini Bundt Cakes from Scratch! They are attractive and addictive, with sweetness and tanginess in perfect balance and soooooooo every season’s favourite!

 

How to get them out of the pan to remain perfectly shaped ?

However big your craving to taste mini bundt cake is, just leave it for 10 minutes to cool in the pan. That way, bundt cakes loosen and are easier to flip to wire rack. Then, pour over your lemon glaze and enjoy when cakes cool completely.

 

If you serve them with berries, children love them even more and the bundts become healthy afternoon snack or dessert. So vibrant and colorful !

Lemon Mini Bundt Cakes from Scratch are so tasty mini bundt cakes, loaded with fresh lemon juice and zest, done under 30 minutes and served with little fruits to add a healthy kick!

 

In case you do not like blueberries and raspberries, there are several flavours that match great with lemon cake recipes: almonds, strawberries, lemon curd, poppy seeds, mascarpone or bitter chocolate. Of course, there is always very simple way to serve lemon bundt cakes. Simply sprinkle them with powdered sugar before serving.

 

Really quickly done, under 30 minutes, although made from scratch, could be made even during the week. This batch satisfy your sweet tooth craving if you have extra lemons in your kitchen or just simply love lemony desserts!

Lemon Mini Bundt Cakes from Scratch are so tasty mini bundt cakes, loaded with fresh lemon juice and zest, done under 30 minutes and served with little fruits to add a healthy kick!

 

 

It has almost become a rule that we get a box of fresh, ripe lemons from the islands and here are some beauties we enjoy during the season:

Lemon Curd Blueberries Crumb Cake

Raspberry Lemon Little Loaves

Lemony Sandwich Cookies

Tea Time Lemon Bars

Lemon Yogurt Poppy Seed Cake

 

How long to keep Lemon Mini Bundt Cakes from Scratch and where to store them ?

Have in mind that lemons remain fresh for 3 weeks in the fridge. Frozen batches are also great to have and please wash them before storing into food safe plastic bags.

I usually slice several lemons before freezing so it makes budget friendly way to add a spritz of lemon juice to drinks or dishes.

Lemon Mini Bundt Cakes from Scratch are so tasty mini bundt cakes, loaded with fresh lemon juice and zest, done under 30 minutes and served with little fruits to add a healthy kick!

 

Have you ever wondered about the origins of lemon cake ?

Let me say the exact origin is not known. It seems it developed from pond cake baked in England in 17th century.

A pound of each ingredient was used to make a simple, heavy cake to feed large groups of people.

And, now, read the recipe below and join the club of lemon admirers ! 😊

 

5 from 9 votes
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Lemon Mini Bundt Cakes from Scratch

Lemon Mini Bundt Cakes from Scratch are so tasty mini bundt cakes, loaded with fresh lemon juice and zest, done under 30 minutes and served with little fruits to add a healthy kick!

Course Dessert
Cuisine American
Keyword Lemon Mini Bundt Cakes from Scratch
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6 mini bundts

Ingredients

  • Ingredients for mini bundts:
  • 2 egg yolks
  • 4 Tbsp butter, room temperature
  • 8 Tbsp sugar
  • 3/4 cup + 2 Tbsp flour
  • 1/2 tsp baking powder
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 8 Tbsp milk
  • 1 tsp vanilla extract
  • Ingredients for glaze:
  • 1 Tbsp lemon juice
  • 4 Tbsp powdered sugar
  • Blueberries and raspberries to garnish

Instructions

  1. Preheat the oven to 180 C / 356 F.
  2. Butter mini bundt cakes pan and leave aside.
  3. In a bowl, combine egg yolks and butter to get smooth texture. Add sugar, flour, baking powder, lemon zest and juice, milk and vanilla extract. Mix untill well combined.
  4. Fill the bundt cakes pan and bake for 16 minutes.
  5. While bundts are baking, combine lemon juice and powdered sugar in small cup an leave aside.

  6. Take the bundts out and leave to cool while still in the pan.
  7. Once cooled, take the mini bundts out carefully and place on a rack.
  8. Drizzle with the glaze and garnish with berries to taste and serve.

 

 

 

 

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