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    Home > Blog > Holiday > Holiday Desserts > Mini Citrus Bundt Cakes with Sweet Lemon Glaze

    Mini Citrus Bundt Cakes with Sweet Lemon Glaze

    by Teri Lyn Fisher · Published: Aug 14, 2017 · Modified: Sep 24, 2021

    Jump to Recipe

    Mini citrus bundt cakes with sweet lemon glaze and lemon zest. 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, JennyA close up mini citrus bundt cakes with sweet lemon glaze and lemon zest.

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    Mini citrus bundt cakes with sweet lemon glaze and lemon zest.

    Mini Citrus Bundt Cakes with Sweet Lemon Glaze

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 25 mins
    Servings: 8

      INGREDIENTS  

    bundt cakes

    • 3 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup (1 ½ sticks) unsalted butter, softened
    • 1 ⅔ cups sugar
    • 3 large eggs
    • 1 ½ teaspoons vanilla extract
    • 1 cup buttermilk
    • 1 teaspoon grated orange zest
    • 1 teaspoon grated grapefruit zest
    • 1 teaspoon grated lime zest

    glaze

    • 1 cup powdered sugar
    • juice of 1 lemon
    • 1 to 3 teaspoons milk, as needed for consistency

    garnish

    • lemon zest
    • edible flowers, optional

      INSTRUCTIONS  

    • Preheat oven to 350˚F.
    • Lightly spray a mini bundt pan with cooking spray and set aside.
    • Place flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
    • In another mixing bowl beat together butter and sugar until light and fluffy.
    • Add the eggs, one at a time, and continue to beat together. Stir in vanilla.
    • Add dry mixture to the wet mixture, alternating in thirds with the buttermilk. Stir until completely mixed together.
    • Fold in the citrus zest until just combined.
    • Divide batter into the mini bundt molds, filling each about 2/3 full.
    • 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.
    • Allow cakes to cool for 10 minutes, remove them from their molds and continue to cool completely.
    • Glaze: Whisk powdered sugar and lemon juice together until a smooth glaze forms. Add milk, as needed, to thin glaze.
    • To assemble: Pour glaze over each cake until well coated. Top with fresh lemon zest and edible flowers, if using. Serve.
    Calories: 589kcal Carbohydrates: 95g Protein: 8g Fat: 20g Saturated Fat: 12g Cholesterol: 110mg Sodium: 597mg Potassium: 119mg Fiber: 1g Sugar: 58g Vitamin A: 670IU Vitamin C: 1mg Calcium: 115mg Iron: 3mg

    August 14, 2017 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    August 14, 2017 / 5 Comments

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    1. Andrea

      August 21, 2017 at 8:34 am

      How long should this bake in a regular bundt pan? I don’t have any mini pans. Womp womp

      Reply
      • Jenny Park

        August 21, 2017 at 9:55 am

        It’s cool, I didn’t until recently when I bought this guy to make this recipe :) it should take about 1 hr 15-30 minutes…but definitely keep an eye on it after the 1 hr 15 mark to check the doneness!

        Reply
        • Andrea

          August 22, 2017 at 1:50 pm

          Thank you so much!

          Reply
    2. Barbara

      August 14, 2017 at 6:09 pm

      These look yummy. Do you have a link to your mini pan?

      Reply
      • Jenny Park

        August 14, 2017 at 10:24 pm

        Yes, I just added it to the post! Thanks! :)

        Reply

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