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Recipe: mini lemon bundt cakes

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Everybody loves cake…but they love it even more when it looks as pretty as a picture. These mini lemon bundt cakes are the perfect size for one, and look ridiculously attractive. The simple cake mixture can be topped with a number of icings, garnishes or adornments.

We suggest topping with one of three zesty lemon icings:

  • lemon glaze
  • lemon drizzle, or
  • lemon buttercream

Recipe by Helen Vass

Bundt Cakes Three Ways

Mini lemon bundt cakes

Find Out More

Read more about Helen Vass.

Visit Helen’s website.

Find Helen on Instagram and Twitter

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Preparation Time20 MINUTES

Cooking Time25 MINUTES

Resting Time20 MINUTES

Serves

LevelMedium


ingredients

The cake mixture

3 egg whites

90g (1/3 cup) unsalted butter

250g (1 cup) golden caster sugar

160ml (2/3 cup) milk

240g (2 cups) plain flour

2 tsp baking powder

Pinch of salt

 

The lemon glaze

Juice of 2 lemons
100g (1/3 cup) caster sugar

The lemon drizzle

Icing sugar
Juice of 2 lemons

 

The lemon buttercream

200g (1 cup) unsalted butter
500g (2 ½ cups) icing sugar
Lemon extract
Splash of milk (around 2 tbsp)

Find Out More

Read more about Helen Vass.

Visit Helen’s website.

Find Helen on Instagram and Twitter

1

Set the oven to 170ºC/340°F. Grease your mini bundt tins with some butter and flour.

 

2

Whisk the egg whites until they form stiff peaks and set aside. It’s best to use a freestanding electric kitchen mixer, otherwise you’ll end up with a sore arm.

 

3

Cream the butter and sugar together until light and fluffy. Add the milk slowly until fully incorporated.

4

Sift the dry ingredients together and add gradually to the mixture until it all comes together. Fold in the egg whites.

5

Pipe the mixture into the greased bundt tins. Fill to halfway so they have space to rise.

6

Bake for around 20-25 minutes until a skewer comes out clean. Leave in the tin for around 20 minutes before turning out to cool on a wire rack.

 

7

Once cool, top with one of the following:

Lemon glaze: bring the lemon juice and sugar to the boil. Reduce and then brush over the bundt cakes.

Lemon drizzle: mix a little lemon juice with the icing sugar until you get the required consistency. Go steady on the liquid as its easier to add than take away.

Lemon buttercream: mix the butter and sifted icing sugar together until it resembles a sandy consistency. Then add a splash of milk. Add the lemon extract to taste. Beat for around 10 minutes.

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Preparation Time20 MINUTES

Cooking Time25 MINUTES

Resting Time20 MINUTES

Serves

LevelMedium


ingredients

The cake mixture

3 egg whites

90g (1/3 cup) unsalted butter

250g (1 cup) golden caster sugar

160ml (2/3 cup) milk

240g (2 cups) plain flour

2 tsp baking powder

Pinch of salt

 

The lemon glaze

Juice of 2 lemons
100g (1/3 cup) caster sugar

The lemon drizzle

Icing sugar
Juice of 2 lemons

 

The lemon buttercream

200g (1 cup) unsalted butter
500g (2 ½ cups) icing sugar
Lemon extract
Splash of milk (around 2 tbsp)

Find Out More

Read more about Helen Vass.

Visit Helen’s website.

Find Helen on Instagram and Twitter

1

Set the oven to 170ºC/340°F. Grease your mini bundt tins with some butter and flour.

 

2

Whisk the egg whites until they form stiff peaks and set aside. It’s best to use a freestanding electric kitchen mixer, otherwise you’ll end up with a sore arm.

 

3

Cream the butter and sugar together until light and fluffy. Add the milk slowly until fully incorporated.

4

Sift the dry ingredients together and add gradually to the mixture until it all comes together. Fold in the egg whites.

5

Pipe the mixture into the greased bundt tins. Fill to halfway so they have space to rise.

6

Bake for around 20-25 minutes until a skewer comes out clean. Leave in the tin for around 20 minutes before turning out to cool on a wire rack.

 

7

Once cool, top with one of the following:

Lemon glaze: bring the lemon juice and sugar to the boil. Reduce and then brush over the bundt cakes.

Lemon drizzle: mix a little lemon juice with the icing sugar until you get the required consistency. Go steady on the liquid as its easier to add than take away.

Lemon buttercream: mix the butter and sifted icing sugar together until it resembles a sandy consistency. Then add a splash of milk. Add the lemon extract to taste. Beat for around 10 minutes.

SHOW MORE
SHOW LESS

Everybody loves cake…but they love it even more when it looks as pretty as a picture. These mini lemon bundt cakes are the perfect size for one, and look ridiculously attractive. The simple cake mixture can be topped with a number of icings, garnishes or adornments.

We suggest topping with one of three zesty lemon icings:

  • lemon glaze
  • lemon drizzle, or
  • lemon buttercream

Recipe by Helen Vass

Bundt Cakes Three Ways

Mini lemon bundt cakes

1

Set the oven to 170ºC/340°F. Grease your mini bundt tins with some butter and flour.

 

2

Whisk the egg whites until they form stiff peaks and set aside. It’s best to use a freestanding electric kitchen mixer, otherwise you’ll end up with a sore arm.

 

3

Cream the butter and sugar together until light and fluffy. Add the milk slowly until fully incorporated.

4

Sift the dry ingredients together and add gradually to the mixture until it all comes together. Fold in the egg whites.

5

Pipe the mixture into the greased bundt tins. Fill to halfway so they have space to rise.

6

Bake for around 20-25 minutes until a skewer comes out clean. Leave in the tin for around 20 minutes before turning out to cool on a wire rack.

 

7

Once cool, top with one of the following:

Lemon glaze: bring the lemon juice and sugar to the boil. Reduce and then brush over the bundt cakes.

Lemon drizzle: mix a little lemon juice with the icing sugar until you get the required consistency. Go steady on the liquid as its easier to add than take away.

Lemon buttercream: mix the butter and sifted icing sugar together until it resembles a sandy consistency. Then add a splash of milk. Add the lemon extract to taste. Beat for around 10 minutes.

SHOW MORE
SHOW LESS
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comments
Leave A Comment

Lynnette Steward 2 years ago

I can not see past step 2 of the method for the bundt cakes also when I try to access Helen Vass it goes to a default site.
Thanks Lynnette.

Deborah Pawson 2 years ago

In the recipe for mini lemon bundt cakes golden caster sugar is mentioned in the cake ingredients. I know what caster sugar is but not sure about “golden caster sugar”.

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Bex Shannon 2 years ago

Hi Deborah, if your supermarket doesn’t stock it, then standard caster sugar will do just fine : )

Sam 2 years ago

This recipe is soooo yummy. Ignore the star rating and make this right now! Ps- tablet users may be unintentionally ranking this recipe. While scrolling through this page I accidentally gave the recipe a 2. It totally deserves a 5.

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