Recipe: mini lemon bundt cakes
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Mini lemon bundt cakes
Set the oven to 170ºC/340°F. Grease your mini bundt tins with some butter and flour.
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.
Cream the butter and sugar together until light and fluffy. Add the milk slowly until fully incorporated.
Sift the dry ingredients together and add gradually to the mixture until it all comes together. Fold in the egg whites.
Pipe the mixture into the greased bundt tins. Fill to halfway so they have space to rise.
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.
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.
Set the oven to 170ºC/340°F. Grease your mini bundt tins with some butter and flour.
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.
Cream the butter and sugar together until light and fluffy. Add the milk slowly until fully incorporated.
Sift the dry ingredients together and add gradually to the mixture until it all comes together. Fold in the egg whites.
Pipe the mixture into the greased bundt tins. Fill to halfway so they have space to rise.
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.
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.
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
Mini lemon bundt cakes
Set the oven to 170ºC/340°F. Grease your mini bundt tins with some butter and flour.
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.
Cream the butter and sugar together until light and fluffy. Add the milk slowly until fully incorporated.
Sift the dry ingredients together and add gradually to the mixture until it all comes together. Fold in the egg whites.
Pipe the mixture into the greased bundt tins. Fill to halfway so they have space to rise.
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.
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.
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.
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”.
Hi Deborah, if your supermarket doesn’t stock it, then standard caster sugar will do just fine : )
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.