Dessertsculinaryhill
Mini Bundt Cakes
Based on my wildly-popular Lemon Bundt Cake, these bright, citrusy Mini Bundt Cakes are perfect for your next shower, birthday party, or tea party. The small size is perfect for guests to help themselves, and each hand-held treat can be enjoyed in just a couple of bites.
👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 325 degrees. Generously coat 2 mini bundt pans with shortening or nonstick spray.
2
In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
lemon zest (see note 4)1 teaspooneggs4
3
Divide among mini bundt pans and bake until a toothpick inserted comes out clean with a few crumbs attached, about 15 to ⏱️ 20 minutes. Cool 10 to ⏱️ 15 minutes in the pan. Invert onto a cooling rack set over a baking sheet and cool completely.
4
Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least ⏱️ 10 minutes. Serve with fresh strawberries if desired.
powdered sugar2 cups
Nutrition Facts
calories
172 kcal
fat Content
6 g
serving Size
1 mini bundt cake
fiber Content
0.3 g
sugar Content
19 g
sodium Content
169 mg
protein Content
2 g
trans Fat Content
0.1 g
cholesterol Content
31 mg
carbohydrate Content
28 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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