Lemon Mini Bundt Cakes

Whip up these lemon mini bundt cakes for a fun dessert. A mini bundt cake that is lemon-flavored and drizzled with vanilla frosting and sprinkles. A fun spring or Easter dessert to make.

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 601kcal

Author Kelsey

Ingredients

3 cups all-purpose flour
1 cup butter-flavored shortening
4 large eggs room temperature
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
3 tablespoons lemon zest
1 can whipped frosting vanilla
Food coloring to color the frosting optional

Instructions

Start by preheating your oven to 350 degrees. Grease your bundt pans.
In a bowl you are going to whisk up all your dry ingredients.
Then you will whisk up your milk, lemon juice and extract .Whisk well and then set it to the side.
In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
Now you will lower to speed and add in the eggs one at a time, incorporating each.
Alternate the wet and the dry ingredients ending with wet.
Once the batter for the cake is mixed, pour into the mini budt pans.
Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
Flip the cakes over on the baking rack and your mini bundt cakes will come out.
Once they are fully cooled, color your frosting and drizzle over the top of your cakes.

Notes

You can leave out the lemon if you don't want to make it a lemon flavor.

The shortening helps greatly in giving you a nice moist bundt cake.

I used canned frosting but you are more than welcome to make homemade frosting in replace, or even powdered sugar icing.

These bundt cakes can be stored on the counter in an airtight container. Or you can freeze the cupcakes for 3-4 months.

Nutrition