Mini Lemon Bundt Cakes
Miniature Bundt cakes benefit from the sunny taste of citrus, and a drizzle of lemon glaze only sweetens the deal. These are a snap to prepare, thanks to our lemon Bundt cake mix.
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
- 1 package lemon Bundt cake mix
- 4 eggs
- 1 1/3 cups (11 fl. oz./340 ml) milk
For the glaze:
- 1 cup (4 oz./125 g) confectioners’ sugar, sifted
- 2 Tbs. fresh lemon juice
- 1 Tbs. milk
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 375°F (190°C). Grease and flour the wells of a mini heritage Bundt pan.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until fluffy, 3 to 4 minutes. Stop the mixer, add 1 cup of the cake mix and beat on medium speed until smooth, about 1 minute.
Add the eggs one at a time, beating well after each addition. Add the remaining cake mix and the milk and beat until all of the mix is moistened, about 1 minute.
Spoon 1/2 cup (4 fl. oz./125 ml) batter into each well of the prepared pan. Bake until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then invert the pan onto the rack and let the cakes cool completely. Wash and dry the pan, grease and flour the wells, and repeat to bake the remaining batter.
To make the glaze, in a bowl, whisk together the confectioners’ sugar, lemon juice and milk. Spoon the glaze over the cooled cakelets and serve. Serves 12.
Williams-Sonoma Test Kitchen