Lemon Mini Bundt Cakes
Elevate your baking game with these stunning mini lemon Bundt cakes! Decorated with delicate rose designs using drops of color and a toothpick to swirl, they’re as beautiful as they are delicious. Perfect for any occasion and easier to create than you’d think. Impress your guests with this quick and easy technique!
Ingredients:
- 110g all-purpose flour
- 4g baking powder
- ¼ teaspoon salt
- 60g unsalted butter, at room temperature
- 75g granulated sugar
- 1 large eggs
- 1 lemon zest
- 20ml fresh lemon juice
- 60ml buttermilk
- 60ml sour cream
For the Lemon Glaze:
- 125g icing sugar
- 2-3 tablespoons fresh lemon juice
- add a few drops of white food colour
For Decorating:
- Gel colour purple, white and green
Yields 6 to 8 depending on you bundt tin size
Instructions:
1. Preheat your oven to 175°C. Grease mini Bundt cake pans or use a baking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Mix in the sour cream, lemon zest, lemon juice and finally the egg.
5. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined after each addition.
6. Spoon or pipe the batter evenly into the prepared mini Bundt cake pans, filling each about 3/4 full.
7. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for about 10 minutes, then turn them out onto a wire rack to cool completely.
8. In a small bowl, whisk together the icing sugar, lemon juice, until smooth. Adjust the consistency with more lemon juice if necessary. Add a few drops of white food colour if you want the icing to be more opaque. Reserve a little of this icing for the floral pattern.
9. Once the cakes are completely cool, drizzle the lemon glaze over the tops, letting it drip down the sides.
10. Optional to decorate the tops of the bundt cakes. Ice the cakes one at a time as they dry quickly and it will be difficult to decorate with this technique. Mix up colours on a plate and use a toothpick and add dots to the wet icing, mixing 2 shades of purple and swirl with the tooth pick. Add some green for the leaves. Check out reel to see the technique.
11. Allow the glaze to set for a few minutes before serving.
Tips:
- Make sure all ingredients are at room temperature for the best texture.
- You can add a little more lemon zest or juice to the glaze if you prefer a stronger lemon flavor.