LEMON MINI BUNDT CAKE RECIPES RECIPES

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MINI LEMON-BLUEBERRY BUNDT CAKES RECIPES - WOMAN'S DAY



Mini Lemon-Blueberry Bundt Cakes Recipes - Woman's Day image

Make four minis or one full-size cake!

Provided by Woman's Day Kitchen

Categories     dessert

Total Time 3 hours 15 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 16

Number Of Ingredients 11

1 c.

(2 sticks) unsalted butter, at room temperature, plus more for the pan

2 1/2 c.

all-purpose flour

1/2 tsp.

baking soda

1/2 tsp.

kosher salt

2 c.

granulated sugar

3

large eggs

1 c.

sour cream

1 tbsp.

grated lemon zest (from 1 lemon)

1

6-ounce package blueberries (1 1/3 cups)

1 c.

confectioners' sugar

2 tbsp.

freshly squeezed lemon juice

Steps:

  • Heat oven to 350 degrees F. Butter and flour one 12-cup or four 3-cup Bundt pans, tapping out any excess. In a medium bowl, whisk together the flour, baking soda, and salt. Using an electric mixer, beat the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the eggs one at a time. Add the flour mixture to combine, then add the sour cream and lemon zest, mixing until just incorporated. Increase the mixer speed to high and beat for 2 minutes more. Fold in the blueberries. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out clean, 65 to 75 minutes for a 12-cup Bundt pan (50 to 55 for the minis). Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Meanwhile, in a medium bowl, whisk together the confectioners' sugar and 1 tablespoon lemon juice (add additional juice if necessary). Drizzle over the cooled cake just before serving.

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From makeminelemon.com
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From simplywhisked.com
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From positivelysplendid.com
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From spoonforkbacon.com
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