Mini Lemon Ricotta Bundt Cakes Recipes

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LEMON MINI BUNDT CAKES



Lemon Mini Bundt Cakes image

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

3 cups all-purpose flour
1 cup butter-flavored shortening
4 large eggs (room temperature)
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
3 tablespoons lemon zest
1 can whipped frosting vanilla
Food coloring to color the frosting (optional)

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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