desserts
Lemon Crumb Mini Bundt Cakes

Lemon Crumb Mini Bundt Cakes

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Lemon has always been one of my top trigger taste bud treats. Lemon bars, lemon pie, lemon cookies? Sign my up! These Lemon Crumb Mini Bundt Cakes meet that zippy tongue teaser and are the perfect size for portion control!
Ingredients:
1 C unsalted butter, room temperature
1 3/4 C sugar
2 2/3 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 C buttermilk
1 Tbsp fresh lemon zest
5 Tbsp lemon juice
4 large eggs, room temperature
3/4 C confectioners’ sugar
Jar of Lemon Curd
Whip Cream for garnish
Fresh mint sprigs for garnish
1 lemon sliced with slices cut into quarters for garnish
Directions:
Preheat oven to 350 degrees.
Butter and flour individual mini bundt cake pans. Set aside.
Combine soft butter and sugar in a mixing bowl.
Beat the butter and sugar until smooth and light-colored, about 5 minutes.
Sift flour, baking soda, and salt together in a second bowl and set aside.
In a smaller bowl, combine buttermilk with 4 Tbsp of lemon juice and lemon zest. Stir well.
Set aside the remaining 1 Tbsp of fresh lemon juice.
Add eggs, one at a time, to the butter-sugar mixture. Beat after each egg is added.
Add dry ingredients alternately with wet ingredients, beating just until combined.
Pour batter equally into each of the prepared mini pans.
Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
Remove the pan from the oven.
Place pan on a wire rack until cool.
Run a knife around the edges of each of the cakes.
Flip cake pan over onto wire rack to completely cool.
Whisk together the 1 Tbsp of lemon juice with 1 Tbsp of water and 3/4 C confectioners’ sugar.
If needed slowly add a Tbsp or more of water or confectioners’ sugar.
Slowly pour icing over cake.
Spoon lemon curd in the center of each of the individual bundt cakes.
Top with whip cream, lemon wedge, and mint sprig
ENJOY!
Lemon Crumb Mini Bundt Cakes
Recipe Type: Dessert
Author: Dannelle Gay
Ingredients
  • 1 C unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 2/3 C all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 C buttermilk
  • 1 Tbsp fresh lemon zest
  • 5 Tbsp lemon juice
  • 4 large eggs, room temperature
  • 3/4 C confectioners’ sugar
  • Jar of Lemon Curd
  • Whip Cream for garnish
  • Fresh mint sprigs for garnish
Instructions
  1. Preheat oven to 350 degrees
  2. Butter and flour individual mini bundt cake pans. Set aside
  3. Combine soft butter and sugar in a mixing bowl
  4. Beat the butter and sugar until smooth and light-colored, about 5 minutes
  5. Sift flour, baking soda, and salt together in a second bowl and set aside
  6. In a smaller bowl, combine buttermilk with 4 Tbsp of lemon juice and lemon zest. Stir well
  7. Set aside the remaining 1 Tbsp of fresh lemon juice
  8. Add eggs, one at a time, to the butter-sugar mixture. Beat after each egg is added
  9. Add dry ingredients alternately with wet ingredients, beating just until combined
  10. Pour batter equally into each of the prepared mini pans
  11. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean
  12. Remove the pan from the oven
  13. Place pan on a wire rack until cool
  14. Run a knife around the edges of each of the cakes
  15. Flip cake pan over onto wire rack to completely cool
  16. Whisk together the 1 Tbsp of lemon juice with 1 Tbsp of water and 3/4 C confectioners’ sugar
  17. If needed slowly add a Tbsp or more of water or confectioners’ sugar
  18. Slowly pour icing over cake
  19. Spoon lemon curd in the center of each of the individual bundt cakes
  20. Top with whip cream, lemon wedge, and mint sprig

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