MINI LEMON BUNDT CAKES
Delightful Mini Lemon Bundt Cakes with a Lemon Glaze. This recipe uses both lemon juice and lemon zest in both the cake and glaze for that extra citrusy flavour!
Provided by Thanh | Eat, Little Bird
Categories Cakes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C (350°F) (without fan).
- Grease and lightly flour 12 to 15 mini bundt pans (metal or silicon). (Please see Kitchen Notes)
- Place the mini bundt pans onto a baking tray.
- Cream the butter, sugar and lemon zest together until light and fluffy. I like to do this using an electric stand mixer with the flat-paddle attachment.
- Measure the flour, baking powder and salt into a bowl.
- Beat the eggs, one at a time, into the creamed butter and sugar, followed by a tablespoon of the dry ingredients to help prevent the batter from curdling.
- Once all of the eggs have been added, add the remaining dry ingredients, together with the lemon juice and milk.
- Beat until the batter is thick and smooth.
- Spoon the batter into the mini bundt pans until they are about 2/3 full, and use a small spatula to smooth out the batter.
- Give each mini bundt pan a gentle tap on the kitchen bench to make sure the batter settles into the grooves of the bundt pan.
- Bake for 12 to 15 minutes, or until the tops of the cakes are lightly golden and a skewer inserted into the thickest part of the cakes comes out clean.
- Leave the cakes to settle in the bundt pans on a wire rack for about 5 minutes, before carefully unmolding the cakes.
- Let the cakes cool completely on a wire rack.
- In a medium-sized bowl, whisk together the icing sugar (powdered sugar) with some lemon juice until you have a thick, but pourable, consistency.
- A thin frosting will cover more of the cakes, but it will be more transparent.
- A thick frosting will cover mostly the top of the cakes, but it will dry to an opaque white colour (like shown in the photos).
- Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the frosting.
- Spoon the lemon glaze over a few cakes a time, a decorate with some finely grated lemon zest.
- Repeat Step 2 for the remaining cakes. The glaze needs to be wet for the lemon zest to stick to it, and the glaze will set more quickly the thinner it is. Hence, I recommend frosting just a few cakes at a time.
- Leave the cakes for at least 15 minutes to set before serving.
Nutrition Facts : ServingSize 1, Calories 254 calories, Sugar 15.2g, Sodium 22.9mg, Fat 13.6g, Carbohydrate 29.8g, Fiber 0.5g, Protein 3.8g, Cholesterol 81.9mg
LEMON MINI BUNDT CAKES
Whip up these lemon mini bundt cakes for a fun dessert. A mini bundt cake that is lemon-flavored and drizzled with vanilla frosting and sprinkles. A fun spring or Easter dessert to make.
Provided by Kelsey Apley
Time 30m
Number Of Ingredients 13
Steps:
- Start by preheating your oven to 350 degrees. Grease your bundt pans.
- In a bowl you are going to whisk up all your dry ingredients.
- Then you will whisk up your milk, lemon juice and extract .Whisk well and then set it to the side.
- In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
- Now you will lower to speed and add in the eggs one at a time, incorporating each.
- Alternate the wet and the dry ingredients ending with wet.
- Once the batter for the cake is mixed, pour into the mini budt pans.
- Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
- Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
- Flip the cakes over on the baking rack and your mini bundt cakes will come out.
- Once they are fully cooled, color your frosting and drizzle over the top of your cakes.
Nutrition Facts : ServingSize 1 g, Calories 601 kcal, Carbohydrate 88 g, Protein 6 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 104 mg, Sodium 482 mg, Fiber 1 g, Sugar 61 g, UnsaturatedFat 12 g
GLAZED LEMON BUNDT CAKE
This sweet-tart delight features plenty of fresh lemon in the cake and the glaze drizzled on top.
Provided by Food Network Kitchen
Time 4h
Yield 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
- Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
- Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.
LEMON ROSE BUNDT CAKE
Make and share this Lemon Rose Bundt Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
- In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
- Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
- Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
- To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
- Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.
Nutrition Facts : Calories 7721.6, Fat 209.4, SaturatedFat 124.9, Cholesterol 1241.8, Sodium 4010.4, Carbohydrate 1413.7, Fiber 12.3, Sugar 1082.2, Protein 74.7
ROSE BUNDT CAKE
This is a very rich and very wonderful moist cake with an amazing flavor. It's called "Rose Cake" because I use a rose shaped bundt pan for a beautiful presentation. This cake is so rich, that it doesn't need frosting. I dust it with confectioners sugar. It is lovely served w/ fresh fruit...I like fresh strawberries with it! COOKS NOTE: Use cake flour only, and REAL butter and REAL vanilla!
Provided by Grannie B
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Have all the ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325°F Thoroughly grease and flour a rose bundt pan (or a any bundt pan).
- Sift together the flour, baking soda and salt; set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth.
- Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
- Increase the speed to med-high and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl.
- Beat in the vanilla and lime juice.
- Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.
- Using a rubber spatula, stir in the lime zest.
- Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
- Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
- Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.
Nutrition Facts : Calories 5919.1, Fat 271.6, SaturatedFat 162.2, Cholesterol 1732.7, Sodium 3065.9, Carbohydrate 804, Fiber 6.5, Sugar 504.7, Protein 77.2
STICKY TOFFEE MINI BUNDT CAKES
A miniature Bundt cake made with love is the perfect small gift for coworkers, teachers, and those overworked delivery people who have spent the month bringing endless packages to your door. Put a single one into tiny colorful cake boxes, or the whole lot into a large one, then tie up with lush ribbons.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 6 mini cakes
Number Of Ingredients 20
Steps:
- For the cakes: Cover the dates with boiling water and allow to rehydrate for 10 minutes, then drain and mash with the banana until smooth. Whisk in the melted butter, brown sugar, brandy, vanilla, salt and egg. Sift in the flour, baking powder and baking soda and stir until just combined.
- Coat a 6-mini Bundt pan well with cooking spray, then coat with a 50/50 mixture of flour and granulated sugar. Tap the excess out, and divide the batter evenly among the cavities. Place in the refrigerator for 15 minutes. In the meantime, preheat the oven to 350 degrees F.
- Line a baking sheet with aluminum foil, then place a wire cookie or roasting rack on top. Bake the cakes until they spring back when lightly touched, approximately 20 minutes. Place the pan on the prepared rack to cool for 5 minutes, then flip the pan upside down on the rack and let sit an additional 5 minutes. Gently lift the pan to release the cakes, then cool completely, about 30 minutes.
- For the glaze: In a small saucepan, cook the evaporated milk and brown sugar together, stirring occasionally, until it becomes a thick caramel, about 10 minutes.
- In a separate bowl, sift together the powdered sugar and salt, then whisk in the brandy. Add some ice water a teaspoon at a time until you have a glaze the consistency of maple syrup.
- Whisk the butter and glaze into the caramel until smooth, and allow to rest to thicken slightly, 10 minutes. Carefully dip the tops of the Bundt cakes halfway into the caramel, then place them back on the wire rack so that the glaze can drip down and coat them completely. Allow the glaze to harden, about 15 minutes.
LEMON RASPBERRY CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 18 cakes
Number Of Ingredients 8
Steps:
- For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
- Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
- Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
- Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.
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