Description
Delicious mini lemon bundt cakes with a refreshing citrus flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add eggs, lemon juice, and lemon zest. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Grease the mini bundt cake pan.
- Pour the batter into the pan, filling each mold about 2/3 full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let them cool before removing from the pan.
Notes
- Store in an airtight container for up to three days.
- Drizzle with icing for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini lemon bundt cakes recipe