Tiny Bundt Treats (Print Version)
# Ingredients:
01 -
2 cups plain flour.
02 -
1 pack (3.4 oz) of instant lemon-flavored pudding mix.
03 -
One and a half teaspoons of leavening powder.
04 -
A teaspoon of table salt.
05 -
3 large eggs at room temperature.
06 -
One and a half cups of white sugar.
07 -
Half a cup of vegetable or canola oil.
08 -
1 cup room-temperature Greek yogurt.
09 -
1 teaspoon pure vanilla.
10 -
Grated zest from a small lemon.
11 -
The juice squeezed from that lemon.
12 -
One and a half cups of powdered sugar.
13 -
3 tablespoons milk of choice.
14 -
1 tablespoon freshly squeezed lemon juice.
15 -
1 tablespoon finely grated lemon peel.
16 -
Half a teaspoon of vanilla.
# Instructions:
01 -
Set your oven to 325°F and let it warm up.
02 -
Spray the mini bundt molds with baking spray so things don't stick.
03 -
Combine the pudding mix, flour, salt, and baking powder together in a bowl.
04 -
In another bowl, beat together eggs and sugar. Then pour in the oil, yogurt, lemon zest, lemon juice, and vanilla and mix again.
05 -
Gently fold the wet mixture into the dry one.
06 -
Spoon or pipe the batter into the molds, only filling them about 2/3 of the way.
07 -
Tap the bottom of the pan on your counter to help release any air bubbles hiding in the batter.
08 -
Put the pans in the oven and bake for 20 to 25 minutes.
09 -
Let them rest in the pan for 10 minutes, then flip them out onto a wire rack to cool down completely.
10 -
Stir all the glaze ingredients together until smooth and glossy.
11 -
Drizzle the glaze on top of the cooled cakes.
# Notes:
01 -
Yields 8 small-sized cakes.
02 -
Can also bake as one big bundt cake (cook for an hour).