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I've gotta tell you about my go-to Mini Lemon Bundt Cakes! These tiny treats burst with fresh citrus flavor and come topped with an irresistible lemon drizzle. They're my summer party staple - guests always go crazy for them and they look super cute on any dessert spread.
Effortless Yet Impressive
The best thing about these little cakes is their triple lemon kick from the mix, fresh juice, and grated zest. They turn out super tender and you can mix them by hand. They work for everything from backyard get-togethers to fancy events like baby showers or wedding receptions.
Your Shopping List
- For the Cake: - Greek yogurt adds tanginess - Pure vanilla or almond extract - Plenty of fresh lemon zest and juice - Oil makes them super moist - Sugar for sweetness - Room temperature eggs - Baking powder and salt - A package of lemon pudding mix (my trick) - All-purpose flour for the base
- For the Glaze: - More lemon for extra tang - Just a splash of milk - Powdered sugar
Baking Instructions
- Prep Work:
- Warm your oven to 325°F and thoroughly coat those mini bundt molds.
- Combine Dry Stuff:
- Stir flour, pudding mix, salt, and baking powder in a bowl.
- Mix Wet Ingredients:
- Blend eggs, sugar, oil, yogurt and all that wonderful lemon goodness.
- Combine Everything:
- Gently mix wet stuff into dry just until combined, don't stir too much.
- Pour the Batter:
- Scoop or squeeze your mixture in, about 2/3 to the top.
- Into the Oven:
- Bake them until you can stick a toothpick in and it comes out clean.
- Add Finishing Touch:
- After they cool down, drizzle that tangy lemon topping over them.
Handy Tricks
Don't skimp on greasing those pans, there's nothing worse than cakes that stick. Try using a plastic bag with the corner snipped for easy filling. And definitely let them cool completely before adding glaze, it makes the finish look way better.
Storage Advice
These tiny treats stay good on your counter for 5 days if you keep them in a sealed container. Stick them in your fridge if you want them to last longer. You can even freeze them for up to a month, just let them warm up before you serve them.
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Personal Touches
I sometimes throw in some fresh berries or switch to cream cheese icing instead. Adding some crunchy toasted nuts on top really takes them up a notch. Don't be afraid to try your own twists!
Frequently Asked Questions
- → How do I stop cakes from sticking?
Make sure the pan's greased really well, especially the details. Let them sit for 10 minutes to cool before taking them out.
- → Could I bake it as one large bundt?
Yep, just switch to a 10-cup bundt pan and bake for an hour or so until it's ready.
- → How do I fix the glaze consistency?
If it’s too thin, add powdered sugar. If it’s too thick, thin it out with milk.
- → Can I make these cakes early?
Yep, they're fine earlier, but for the best look, hold off on the glaze until serving.
- → Are these freezable?
You can freeze the cakes, but skip the glaze. After thawing, glaze them fresh before eating.