Friday, May 17, 2013

Mini Lemon Bundt Cakes

These Mini Lemon Bundt cakes were another one of our dessert options at our Mother's Day party last weekend. I wanted to dress them up a bit so I sprinkled them with powdered sugar, filled them with lemon curd and topped them with raspberries. These are a great spring or summer dessert, they are a combination of sweet and tart so you can certainly serve them plain or all dressed up. This recipe makes 24 mini bundt cakes but it can also be used to make one large bundt cake as well.

1 Cup I Can't Believe it's Not Butter - Softened
1 Cup Buttermilk
3 Cups Flour
2 Lemons
4 Eggs - Room Temperature
2 Cups Sugar
1 Tsp Salt
1 Tsp Baking Powder
1/2 Tsp Baking Soda
Pam Cooking Spray
1/4 Cup Powdered Sugar
William-Sonoma or Homemade Lemon Curd (Optional)
Raspberries (Optional)

Adapted from:

Start by preheating the oven to 350. Spray your mini bundt or regular sized bundt pan with Pam and set aside. Combine your flour, salt, baking powder and baking soda in a large bowl. In the bowl of your stand mixer, cream your butter and sugar on medium for 2-3 minutes until fluffy. Then add one egg at a time mixing in between additions. 
Add the dry ingredients in three different segments, alternating with the buttermilk until everything is completely combined. Then zest in one of the lemons, be careful zesting for some reason always makes me nervous. Remember to zest just until you get to the white part, don't zest the white it has a bitter taste. Juice that lemon and another one into a small bowl so you don't put in the pits, add 1/4 cup of that lemon juice into the bowl. Mix on medium for another minute or two until both the zest and the juice are mixed in.
Using an ice cream scooper, fill each individual bundt mold with batter. Give the pan a few shakes and taps so the batter falls deep into the whole and goes around the middle divider. Add more batter until they are filled just a little bit from the top. Bake for 20 minutes until they spongy and a light golden color, a toothpick should come out clean.
 Let cool for about 5 minutes in the pan, then allow them to cool on a rack completely. Sprinkle with powdered sugar, fill with lemon curd and top with a raspberry if desired.

Linked at:,  http://www.lifewiththecrustcutoff.com


  1. Good Afternoon to you, These little cakes are divine.... and guess what? I am making lemon curd tomorrow to feature on my blog on Sunday.
    I had never heard of a bundt cake until I saw the film "My Big Fat Greek Wedding". These lovely little cakes will be something I will be baking.
    I have enjoyed my visit, so I have become a new follower. I am going to catch up with other recipes you have shared.
    I would like to invite you to visit me at Ivy, Phyllis and Me! as you will be most welcome.
    Best Wishes from England.

  2. Your mini cakes look lovely and delicious!

  3. Thanks so much for sharing at A Peek Into Paradise TGIF Link Party.

    I hope you will come party with us next week and see if you were featured!

    Have a great week!

    Hugs! Cathy

  4. Ohhhh, I NEED to make these! I've never made lemon curd, but pudding will be a sufficient substitute for us lazy cooks. ;)

  5. They look so cute and yummy! Great idea for a b-day party!

  6. These are adorable and definitely on my 'must make' list for the next crafternoon tea I host :)

  7. These little cakes look sooooooo cute and delicious, and I just love lemon cake.
    Beautiful presentation!

  8. oh these look adorable. I'd love for you to link them up over my blog :D

  9. These are too cute! I love mini desserts and appreciate you sharing at Mix it up Monday :)

  10. These little bundt cakes are adorable! :) They'd be perfect with an afternoon cup of tea, too! :) I followd you here from the link party at Chef in Training, by the way! Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here's the link:

  11. yum! I love raspberries!!! Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can't wait to see what you bring next week. Emily @ Nap-Time Creations
    oh, and I just posted looking for some help with my blog... maybe you can offer some advice?

  12. I have one of these pans! Thanks for sharing this with Foodie Friends Friday! Can't wait to try this recipe. I will be featuring this on my Walking on Sunshine FB page today!

  13. Oh my goodness... these look divine! Thank you so much for coming to share at Super Saturday Show & Tell! I'd love to have you come and share again today Have a great weekend! xoxo~ Ruthie

  14. Since these are mini, I could stuff like 6 in my face, right? Thanks for linking up with What's Cookin' Wednesday!

  15. Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. So pretty! Thanks for sharing at Foodie Friends Friday!

  17. Yum! These look delicious. I Love lemon flavored treats! And beings as they're mini in size they are perfect for snacking on morning, noon, and night, lol! Thanks for sharing at Tasty Creations. Have a great weekend.

  18. I love anything mini. These are so adorable. I want to thank you for sharing this on Foodie Friends Friday. I have chosen your recipe as my host favorite. The photo and a link back to this page will be featured on the Daily Dish Magazine.
    Your Co Host from Nosh My Way.

  19. Nicole, This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi

  20. I was hoping to make these tomorrow, but I have a question. In the directions you say to juice two lemons in a separate bowl, add 1/4 cup of this juice to the recipe. What do you do with the remaining lemon juice? I plan to make my own lemon curd, so it won't go to waste, but wondered if you left something out? Thank you!


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