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Mini Lemon Bundt Cakes

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These mini lemon bundt cakes are super moist, sweet, sour, zesty and full of flavour. They are the perfect light treat to enjoy on a summers day!

Ingredients

Units Scale
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 Tablespoons lemon rind
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder

Simple Lemon Syrup

  • 1/2 cup sugar
  • 1/3 cup water
  • The juice of one fresh lemon

Instructions

  1. Make your simple lemon syrup. In a saucepan combine sugar, water and lemon juice; bring to a boil, stirring to dissolve sugar. Remove from heat and set aside.
  2. Preheat your oven to 350˚F.
  3. Prepare your mini bundt pans by coating the inside with butter and flour, making sure to coat all the groves in each pan (if you are using a loaf pan, line with parchment paper and set aside).
  4. In a stand mixer beat sugar and lemon rind to blend lemon flavour into sugar.
  5. Add butter and beat until light and fluffy. Add eggs one at a time and continue to beat until well incorporated. Set aside.
  6. In a separate bowl whisk flour and baking powder until blended.
  7. Add dry ingredients to your sugar mixture; alternating with milk just until combined.
  8. Fill your bundt pans approx. ¾ full, leaving room for the cake to rise.
  9. Bake in the center of your oven for 25-30 minutes.
  10. Place baked bundt cakes on a cooling rack to cool.
  11. With a toothpick poke holes in the cake. Drizzle about 1 tablespoon of your simple lemon syrup all over the cake (while cake are still in the pans). Let rest for 5-10 minutes.
  12. Turn out cakes, being careful to keep cakes in one piece.
  13. Poke more holes on the top of the cakes and dip the tops of each bundt cake in the simple syrup (wait if the cakes are too hot). Continue to drizzle syrup over cakes until you no longer have any syrup left.
  14. Dust with icing sugar once you’re ready to serve.

Notes

Store in an airtight container for 1-2 days.
Will keep in the freezer for 1-2 weeks in airtight container.

For Lemon Drizzle; mix ½ cup sifted icing sugar with 2 teaspoons warm water and a few drops of lemon juice. Mix until blended and drizzle over cooled cakes.

Nutrition

Keywords: Mini Bundt Cakes, Lemon Cake, Cake, Summer

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