Description
Recipe for mini lemon bundt cake with lemon glaze (for 6 mini bundt cakes or 12 super mini bundt cakes)
Ingredients
Mini lemon bundt cake
- 74 g (1/3 cup) Butter - unsalted and softened
- 120 g (1/2 cup) Sugar - very fine granulated
- 2 Eggs - room temperature
- 1 teaspoon Vanilla
- 20 ml Lemon Juice
- 1/2 Lemon Zest
- 45 g (3 tbsp) Sour cream
- 140 g (1 cup + 2 tbsp) Flour - Cake flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 95 ml (1/3 cup) Milk
Glaçage au citron
- 100 g (1cup) Powdered sugar
- 15 ml (1 tbsp) Lemon juice
Instructions
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Preheat the oven to 350°F (180°C) and grease your mini Bundt cake molds twice with cooking spray or melted butter using a pastry brush.
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In a large mixing bowl, beat the softened butter, powdered sugar, and lemon zest with an electric mixer at medium speed for 1-2 minutes until light and creamy.
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Add the egg and vanilla extract, then mix until well combined.
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In a separate small bowl, combine the milk and lemon juice and let it sit for a few minutes to slightly curdle (this creates a buttermilk effect).
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Alternate adding the dry ingredients (flour, salt, and baking powder) and the milk mixture to the batter, starting and ending with the dry ingredients. Gently fold them in using a kitchen spatula until just combined.
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Stir in the sour cream at the end, making sure the batter is smooth.
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Pour the batter into the prepared Bundt cake molds and smooth the tops.
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Bake for approximately 30 minutes, or until the cakes are golden on top and a toothpick inserted into the center comes out clean.
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Let the mini Bundt cakes cool in the molds for 30 minutes to 1 hour before carefully removing them and placing them on a cooling rack to cool completely.
Lemon Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled mini Bundt cakes before serving.
Notes
Storage: Up to 5 days at room temperature or refrigerated in an airtight box, up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cakes, bundt cake
- Cuisine: American
Nutrition
- Serving Size: 1 part
- Calories: 182
- Sugar: 18.8 g
- Sodium: 94.2 mg
- Fat: 6.5 g
- Carbohydrates: 28.4 g
- Protein: 2.9 g
- Cholesterol: 45.7 mg