This is always kind of a weird time of year for me. I start getting a little antsy for fall around this time of year. I know we’re still a month and a half away from it officially being fall, but I’m already wishing for crisp fall air, cozy booties and hot cocoa (seriously. I love hot cocoa). I think it’s also because this is the HOTTEST time of year, with temps in the 90’s and I’m just a teensy bit over it, ya know?
Anyway, we have these Mini Citrus Bundt Cakes with a Sweet Lemon Glaze for you all today! This recipe is sort of my “hurry up and get here fall and winter!” wishful thinking sort of sitch. Although I do think this is still a great dessert for the summer, especially with a big scoop of ice cream or even whipped cream! I also just like how impressive lil’ bundt cakes look and they’re really super easy to make! I got the mold to this pan on amazon. I was worried that my cakes wouldn’t un-mold properly, but they did and with a perfect sort of “crust” surrounding them (think the end pieces of a pan of brownies!)! Anyway, these little guys are perfect to bring over to a party or get together, so enjoy! xx, Jenny
Mini Citrus Bundt Cakes with Sweet Lemon Glaze
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 2/3 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon grated orange zest
1 teaspoon grated grapefruit zest
1 teaspoon grated lime zest
1 cup powdered sugar
juice of 1 lemon
1-3 teaspoons milk, as needed for consistency
edible flowers, optional
1. Preheat oven to 350˚F.
2. Lightly spray a mini bundt pan with cooking spray and set aside.
3. Place flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
4. In another mixing bowl beat together butter and sugar until light and fluffy.
5. Add the eggs, one at a time, and continue to beat together. Stir in vanilla.
6. Add dry mixture to the wet mixture, alternating in thirds with the buttermilk. Stir until completely mixed together.
7. Fold in the citrus zest until just combined.
8. Divide batter into the mini bundt molds, filling each about 2/3 full.
9. Bake the cakes in the oven for 18 to 22 minutes or until a toothpick comes out clean when inserted into the center of each cake.
10. Allow cakes to cool for 10 minutes, remove them from their molds and continue to cool completely.
11. Glaze: Whisk powdered sugar and lemon juice together until a smooth glaze forms. Add milk, as needed, to thin glaze.
12. To assemble: Pour glaze over each cake until well coated. Top with fresh lemon zest and edible flowers, if using. Serve.