Mini Lemon Bundts Recipes

MINI LEMON BUNDT CAKES

Steps:

• Preheat oven @325 degrees F. In a large mixing bowl, combine flour, baking powder, and salt. Sift the dry ingredients. Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Set it aside.
• Using a stand mixer, cream sugar and butter well blended.
• Add cream cheese and mix until the mixture is pale yellow, light, and fluffy
• To avoid the eggy smell in your cake - add eggs one at a time.
• Beat on LOW setting until it blends in the batter, then add the other one.
• Add lemon zest. Lemon zest is essential in this recipe, and please do not replace this. Please do not use the white part of the lemon because that has a strong bitter taste.
• Pour in vanilla essence and yogurt.
• Add oil.
• Now, add the dry ingredients to the bowl of wet ingredients.
• Alternate the process - flour-milk-flour-milk, mixing well in between.
• The batter should be of dropping consistency, so add water accordingly.
• Pour the batter into the greased pan. Tap the pan a couple of times on the counter to release any trapped air.
• Bake mini cakes in the preheated for 35-40 minutes. Baking times may vary depending on your oven. Allow the mini cakes to cool for 10- 12 minutes before transferring onto a cooling rack. While the mini bundt cakes are cooling, let's prepare the glaze for a slight extra taste and sweetness.
• To make the glaze - Mix the powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until it thickens. Let the mini cakes cool completely before drizzling the lemon glaze over them.
• Finally, dress the glazed mini lemon cakes with the freshly-grated lemon zest, slice, and enjoy!

MINI LEMON BUNDT CAKES

Steps:

• Preheat the oven to 180°C (350°F) (without fan).
• Grease and lightly flour 12 to 15 mini bundt pans (metal or silicon). (Please see Kitchen Notes)
• Place the mini bundt pans onto a baking tray.
• Cream the butter, sugar and lemon zest together until light and fluffy. I like to do this using an electric stand mixer with the flat-paddle attachment.
• Measure the flour, baking powder and salt into a bowl.
• Beat the eggs, one at a time, into the creamed butter and sugar, followed by a tablespoon of the dry ingredients to help prevent the batter from curdling.
• Once all of the eggs have been added, add the remaining dry ingredients, together with the lemon juice and milk.
• Beat until the batter is thick and smooth.
• Spoon the batter into the mini bundt pans until they are about 2/3 full, and use a small spatula to smooth out the batter.
• Give each mini bundt pan a gentle tap on the kitchen bench to make sure the batter settles into the grooves of the bundt pan.
• Bake for 12 to 15 minutes, or until the tops of the cakes are lightly golden and a skewer inserted into the thickest part of the cakes comes out clean.
• Leave the cakes to settle in the bundt pans on a wire rack for about 5 minutes, before carefully unmolding the cakes.
• Let the cakes cool completely on a wire rack.
• In a medium-sized bowl, whisk together the icing sugar (powdered sugar) with some lemon juice until you have a thick, but pourable, consistency.
• A thin frosting will cover more of the cakes, but it will be more transparent.
• A thick frosting will cover mostly the top of the cakes, but it will dry to an opaque white colour (like shown in the photos).
• Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the frosting.
• Spoon the lemon glaze over a few cakes a time, a decorate with some finely grated lemon zest.
• Repeat Step 2 for the remaining cakes. The glaze needs to be wet for the lemon zest to stick to it, and the glaze will set more quickly the thinner it is. Hence, I recommend frosting just a few cakes at a time.
• Leave the cakes for at least 15 minutes to set before serving.

LEMON MINI BUNDT CAKES

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.

MINI LEMON SPRING BUNDTS FOR #BUNDTBAKERS

Steps:

• Preheat oven to 350F. Spray a six mini bundt pan and flour and line a 6 muffin pan with liners.
• Mix together the sugar and butter until light and fluffy in a standup mixer with a paddle attachment. Add the eggs one at a time and mix well. Add in the lemon extract and lemon zest if using. Mix in the pudding mix. Mix the flour and baking soda together with a pinch of salt. Alternatively mix in the milk, flour and sour cream, ending with the flour. Beat well for 2 min. Pour the batter into the mini bundt pan and the liners. Bake for 20-30 min. or until light golden brown and they spring back easily. Let cool and remove from pan. Mix glaze together and drizzle before serving.

LEMON RASPBERRY CAKES

Steps:

• For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
• Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
• Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
• Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

LEMON MINI BUNDT CAKES

Steps:

• For the cakes:
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Grease and flour 6 1-cup mini Bundt pans.
• Whisk flour, baking powder, and salt together in bowl.
• Process sugar, eggs, vanilla, and lemon zest and juice together in food processor until combined, about 10 seconds.
• With processor running, add hot melted butter in steady stream until combined, about 30 seconds; transfer to large bowl.
• Sift one-third of flour mixture over egg mixture; whisk to combine until few streaks of flour remain.
• Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone; do not overmix.
• Portion batter into prepared pans and smooth tops.
• Wipe any drops of batter off sides of pans and gently tap pans on counter to release air bubbles.
• Bake until tops are just firm to touch and toothpick inserted into center comes out clean, about 20 minutes, rotating pans halfway through baking. Let cakes cool slightly in pans before transferring to wire rack.
• For the glaze:
• Whisk confectioners sugar, lemon zest and juice, and salt together in bowl until smooth.
• Set wire rack with cooled cakes over sheet of parchment paper (for easy cleanup) and drizzle glaze over tops of cakes, letting glaze drip down sides.