Mini Lemon Bundt cakes will help you happily celebrate Easter.They are extra-moist and nicely tangy, due to its fresh lemon juice glaze. While these mini bundts are so cute you can also make this recipe as one large cake if you prefer. Either way, you’ll be in lemon cake heaven.
12 mini bundt mold ( I used silicon)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- zest of 1 1/2 lemons
- 2 tabelspoon freshly squeezed lemon juice
- 1 cup sour cream
For the glaze:
1 cup icing sugar
3-4 tablespoons freshly squeezed lemon juice
Preheat the oven to 325 degrees (160°C). Spray a mini bundt pan with nonstick cooking spray (or line a standard muffin tin with 12 cupcake papers). In a bowl, combine flour, baking powder, baking soda, and salt.
In a stand mixer, using the paddle attachment, cream together the butter and sugar for about 2-3 minutes, until smooth and light. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla, zest and lemon juice. Incorporate sour cream.
On low speed, add in the flour mixture and mix until well-incorporated, scraping down the bowl as necessary. Fill each bundt mold 3/4 with batter.
Bake for 15-20, or until a toothpick entered into the center bundt comes out clean.
Combine sugar and lemon juice. Whisk together until smooth and well blended. Drizzle over bundt cakes.