Mini Lemon Bundt Cakes
Finding creative puddings that are light, pretty, delicious, and easy to make is tough. But fear not! These Mini Lemon Bundt Cakes check all of those boxes!
Servings 22
Calories 249kcal
Equipment
Ingredients
For the Cakes
- 1 box lemon cake mix
- 1 box instant vanilla pudding
- 4 large eggs
- 1¼ cup sour cream
- ½ cup whole milk
For the Frosting
- ½ cup unsalted butter softened
- 1½ cup powdered sugar
- 1 tsp lemon extract
- 4 Tbsp heavy whipping cream
- Lemon curd
Instructions
- Preheat the oven to 170°C/325°F/Gas 3 and spray a mini bundt pan well with nonstick baking spray.
- Using an electric handheld or stand mixer, combine all of the cake ingredients in a mixing bowl until well blended and smooth.
- Fill each bundt cavity about 3/4 and bake for 12 minutes or until an inserted toothpick comes out clean.
- Leave to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Use an electric handheld or stand mixer, combine all of the frosting ingredients except the lemon curd in a mixer until well blended and smooth and can hold a peak.
- Transfer the frosting to a large piping bag fitted with a star tip.
- Pipe a swirl of frosting on top of each cooled cake and add a teaspoon of lemon curd on top of the frosting.
Nutrition
Serving: 1 | Calories: 249kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 222mg | Sugar: 24g