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Mini Meyer Lemon Bundt Cakes | @simplywhisked

Mini Lemon Bundt Cakes

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 mini bundts 1x

Scale

Ingredients

Cakes:

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 3/4 cup milk
  • 1/4 cup lemon juice
  • 1 teaspoon lemon extract
  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • Zest of 4 lemons (about 3 – 4 tablespoons) – cream together
  • 4 large eggs

Frosting:

  • 2 cups powdered sugar
  • 23 tablespoons lemon juice 

Equipment:

  • Cooking spray
  • Mini bundt cake pans

Instructions

  1. Preheat oven to 350˚F and spray pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients, set aside.
  3. In a small bowl, whisk together the milk, lemon juice and lemon extract. Set aside.
  4. In a large bowl with an electric mixer, cream shortening, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes.
  5. Add eggs, one at a time, beating until incorporated.
  6. Add both dry flour mixture and milk mixture, alternating between each.
  7. Divide the batter equally between cake molds.
  8. Bake for 20 – 25 minutes, or until an inserted toothpick comes out clean.
  9. Remove from oven and let cool completely before removing cakes from pan.
  10. In a medium bowl, whisk together frosting ingredients.
  11. When cakes have cooled, drizzle with frosting.


Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg