Tuesday, March 31, 2015

Mini Lemon Bundt Cakes


Mini Lemon Bundt Cake - cute little desserts everyone will love!

It's the last day of March!  Do you have your dessert for the Easter holiday all picked out?  Well if not, I've got you covered today with these mini lemon bundt cakes.  They are super easy to make and what's not to like with lemon, right?  They are light, fresh and melt in your mouth.  So amaze your guests (and yourself) with these fun cakes!

As I mentioned last week, we'll be heading to our daughter and son-in-law's for the weekend (and get to play with our 19 mo. old granddaughter - she is so enjoyable!)  I plan on bringing the ham, a few side dishes and these little cakes.  I'll need to make a second batch though because the first ones are gone.  The DIY Guy and I enjoyed them and I also shared a few with friends.

Mini Lemon Bundt Cakes

by Cooking on the Front Burner
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Yield about 18-20 mini cakes
Ingredients
    Cake
    • 1 1/2 cups flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 stick of soft butter
    • 1 cup sugar
    • 3 large eggs
    • 1 large lemon zested
    • 3 tbls fresh lemon juice
    • 1/3 cup vanilla yogurt (any kind)
    • 1/2 tsp vanilla extract
    Frosting
    • 4 ozs. cream cheese softened
    • 1 cup sifted powdered sugar
    • 1/2 tsp lemon extract
    • 3-4 tbls milk
    Instructions
    Cake
    1. Preheat your oven to 350
    2. Lightly spray with PAM your mini bundt pans (my pan had 12)
    3. Mix the flour, baking soda and salt together in a medium bowl
    4. With your mixer, cream the butter and sugar until light and fluffy (about 3-4 minutes) Add the eggs mixing well. Add zest and lemon juice again mixing well.
    5. Add 1/3 of your flour mixture with half of the yogurt and mix to combine. Add the other 1/3 part flour and rest of the yogurt but don't overmix. Next add the remaining flour.
    6. Lastly add the vanilla extract
    7. Place about 2 tbls of batter into prepared pan (I had to make first 12 and re-use pan)
    8. Bake for 12-15 minutes until toothpick comes out clean
    9. Cool slightly on wire rack then invert and place cakes on rack and cool completely
    Frosting
    1. In a large bowl beat the cream cheese and lemon extract until smooth, add in the powdered sugar and mix well.
    2. Add milk one tablespoon at a time until desired consistency (for drizzling)
    3. Drizzle on each cake and decorate if desired
    Powered by Recipage


    If you don't have these mini pans, you could use a regular sized bundt cake pan.  You'll need to increase your baking time (I'm not exactly sure how long but probably 35-40 minutes - just be sure to check with a toothpick)  This amount of glaze in this recipe would be enough also.

    Mini Lemon Bundt Cakes

    And in case you are wondering how the heck do those confetti look so (almost) perfect - well I used my tweezers to place them on.   I didn't want a glob of them stuck to one place.  Yes, I may be a little OCD and my eyes get a bit crossed with trying to find the right colors.

    Mini Lemon Bundt Cakes


    I hope you have a fantastic holiday!

    Other desserts you might like - Mini Banana Splits


    20 comments:

    1. These mini bundt cakes are so pretty, Deb! I love lemon desserts and the sprinkles make them so festive and perfect for Easter!

      ReplyDelete
    2. Now you're really making me want those mini bundt pans I've been dying for -- these are just too gorgeous! And I'd love to make these for Easter!

      ReplyDelete
    3. You're scaring me with the tweezers and the sprinkles. :) I WANT one or four of those little cakes! -- Dorothy at Shockingly Delicious

      ReplyDelete
    4. Love your version of mini bundts - so cute. I wish I was a little more OCD, but I am not. :) Wishing you and your family a Happy Easter.

      ReplyDelete
    5. These are so pretty, Deb! Have a Happy Easter!

      ReplyDelete
    6. Deb,
      I love the mini bundt cakes (it feeds my obsession with all things mini).
      Happy Easter.
      Annamaria

      ReplyDelete
    7. Loving these mini cakes! So delicious! Thanks for linking up with What's Cookin' Wednesday!

      ReplyDelete
    8. Okay those cakes are adorable and so is that mini cake stand! LOVE!

      ReplyDelete
    9. How ADORABLE are these! I LOLed when I read that you used tweezers to put the sprinkles on, too funny!

      ReplyDelete
    10. These are too cute! They look absolutely perfect-and the fact that you used tweezers totally make me smile!

      ReplyDelete
    11. You are meticulous in your decorating! There's nothing cuter than mini bundt cakes, and these look delicious! Your little stands are absolutely adorable!!

      ReplyDelete
    12. Gorgeous cakes! I hope you had a fabulous Easter, Deb! :)

      ReplyDelete
    13. These look so perfect for spring! Yum!

      ReplyDelete
    14. Oh these are perfection! And oh the tweezers trick...what food blogger does not have OCD?!

      ReplyDelete
    15. These are just so darling, pinned!

      ReplyDelete
    16. What should the oven be preheated to?

      ReplyDelete
    17. Hi Deb, I've just made these mini bundt cakes. They are cute! Mine were quiet small, because I didn't have enough batter for my six forms of 6,5 centimeters. What's the size of your form? Greetings, Caroline

      ReplyDelete
    18. Hi Deb! Second question...it's hard to decide whether the glaze has the right consistency for drizzling. Do you have some kind of tip of trick? :) And do you have a special technique to drizzle so beautifully? Greetings, Caroline

      ReplyDelete
      Replies
      1. Hi Caroline....please email me from my contact page and I'll help you...or leave your email here and I'll be in touch.

        Delete

    Thanks for taking the time to leave a comment! I appreciate you stopping by! Have a great day!