Mini Lemon Bundt Cakes
Soft, moist, and bursting with fresh lemon flavor, these mini lemon bundt cakes are easy to make and perfect for any occasion.
Servings: 6 pieces
Ingredients
- 55 grams unsalted butter
- 50 grams granulated sugar
- 25 grams Greek yogurt
- 1 lemon zest and juice
- 1 medium egg
- 1/2 tsp baking powder or slightly more
- pinch of salt
- 65 grams all-purpose flour
Equipment
- Mini bundt tin (6 pieces)
Instructions
- For this recipe, you’ll need the zest and juice of about 1/4 of a lemon.
- Cream the butter and sugar together until light and fluffy. Add the Greek yogurt, lemon zest, and lemon juice and mix until smooth. Mix in the egg.
- Add the baking powder, salt, and flour all at once and mix until you have a smooth batter. Once the dry ingredients are incorporated, stop mixing.
- Grease the mini bundt pan and lightly dust with flour. Divide the batter evenly among the six cavities and smooth the tops with a spatula.
- Bake the mini lemon bundt cakes for about 15 minutes at 350°F /180˚C (conventional oven) until cooked through and lightly golden brown. Remove them from the pan immediately and let them cool on a wire rack. Dust with powdered sugar if desired.
Tips
- Try decorating the mini bundt cakes with mascarpone whipped cream or cream cheese frosting and fresh raspberries - it’s absolutely delicious.
- Chopped pistachios and/or white chocolate chunks are also wonderful mixed into the batter. Fold them in just before dividing the batter between the molds.
How to store
Cake is best stored wrapped in aluminum foil or in an airtight container. This will keep the mini bundt cakes fresh for up to a week. Avoid storing cake in the refrigerator, as it tends to dry out there. If you want to freeze the cakes, wrap them tightly in plastic wrap or foil and place them in a freezer bag.