Mini Lemon Spring Bundts For Bundtbakers Recipes

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.