Mini Lemon Bundt Cakes Recipes
LEMON MINI BUNDT CAKES
Whip up these lemon mini bundt cakes for a fun dessert. A mini bundt cake that is lemon-flavored and drizzled with vanilla frosting and sprinkles. A fun spring or Easter dessert to make.
Provided by Kelsey Apley
Time 30m
Number Of Ingredients 13
Steps:
- Start by preheating your oven to 350 degrees. Grease your bundt pans.
- In a bowl you are going to whisk up all your dry ingredients.
- Then you will whisk up your milk, lemon juice and extract .Whisk well and then set it to the side.
- In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
- Now you will lower to speed and add in the eggs one at a time, incorporating each.
- Alternate the wet and the dry ingredients ending with wet.
- Once the batter for the cake is mixed, pour into the mini budt pans.
- Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
- Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
- Flip the cakes over on the baking rack and your mini bundt cakes will come out.
- Once they are fully cooled, color your frosting and drizzle over the top of your cakes.
Nutrition Facts : ServingSize 1 g, Calories 601 kcal, Carbohydrate 88 g, Protein 6 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 104 mg, Sodium 482 mg, Fiber 1 g, Sugar 61 g, UnsaturatedFat 12 g
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