Description
Delicious mini lemon bundt cakes that capture the essence of nostalgia with their bright lemon flavor and comforting sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- 1 teaspoon lemon zest (optional)
- Sprinkles and food coloring for glaze (optional)
Instructions
- Preheat your oven to 350°F.
- Grease and flour your mini bundt cake pan.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
- Fold in the lemon zest and fresh lemon juice until evenly distributed.
- Gradually add half of the dry ingredients to the wet mixture, mixing well, then add the remaining dry ingredients until just combined.
- Spoon the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Cool the mini bundt cakes in the pan for 10 minutes before transferring to a cooling rack.
- Whisk together the powdered sugar, fresh lemon juice, milk, and optional lemon zest until smooth for the glaze.
- Drizzle the glaze over the cooled cakes and allow it to set before serving.
Notes
For extra flavor, consider enhancing your glaze with additional lemon juice. Serve with fresh berries for a delightful experience.