Description
Make these mini lemon bundt cakes for a bright and tangy dessert. They are perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup milk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F and grease a mini bundt cake pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the egg, milk, lemon zest, and lemon juice. Mix well.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Pour the batter into the greased pan, filling each cavity halfway.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- For extra flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini lemon bundt cakes, lemon dessert, easy cake recipe