Mini Citrus Bundt Cakes with Sweet Lemon Glaze
Servings: 8
Calories: 589kcal
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.
Nutrition
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