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.
- 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
- 4 ozs. cream cheese softened
- 1 cup sifted powdered sugar
- 1/2 tsp lemon extract
- 3-4 tbls milk
- Preheat your oven to 350
- Lightly spray with PAM your mini bundt pans (my pan had 12)
- Mix the flour, baking soda and salt together in a medium bowl
- 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.
- 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.
- Lastly add the vanilla extract
- Place about 2 tbls of batter into prepared pan (I had to make first 12 and re-use pan)
- Bake for 12-15 minutes until toothpick comes out clean
- Cool slightly on wire rack then invert and place cakes on rack and cool completely
- In a large bowl beat the cream cheese and lemon extract until smooth, add in the powdered sugar and mix well.
- Add milk one tablespoon at a time until desired consistency (for drizzling)
- Drizzle on each cake and decorate if desired
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.
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.
I hope you have a fantastic holiday!
Other desserts you might like – Mini Banana Splits