Description
Delightful mini lemon bundt cakes that bring a refreshing burst of citrus flavor, perfect for any occasion.
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 a mini bundt cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well in between each addition. Pour in the vanilla extract and combine thoroughly.
- Incorporate the lemon zest and fresh lemon juice into the batter.
- Gradually add half of the dry mixture to the wet ingredients. Then add the sour cream. Finally, mix in the rest of the 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. Check for doneness with a toothpick.
- Allow the cakes to cool in the pan for 10 minutes before transferring them to a cooling rack.
- Whisk together powdered sugar, fresh lemon juice, milk, and optional lemon zest for the glaze.
- Drizzle the glaze over the cakes once they are cool, and optionally garnish with food coloring or sprinkles.
Notes
Using fresh citrus makes a significant flavor difference. Adjust glaze consistency as desired.
