Print
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!
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
-
Preheat the oven to 180 C / 356 F.
-
Butter mini bundt cakes pan and leave aside.
-
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.
-
Fill the bundt cakes pan and bake for 16 minutes.
-
While bundts are baking, combine lemon juice and powdered sugar in small cup an leave aside.
-
Take the bundts out and leave to cool while still in the pan.
-
Once cooled, take the mini bundts out carefully and place on a rack.
-
Drizzle with the glaze and garnish with berries to taste and serve.