Mini Lemon Spring Bundts For Bundtbakers Recipes

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

Ingredients

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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