I am absolutely ecstatic about these Mini Lemon Bundt Cakes!
Looking for a delightful Easter treat that’s easy to make and bursting with citrusy goodness?
Look no further than this lemon cake recipe!
These delicate bundt cakes are topped with a refreshing lemon icing, coconut shreds, and chocolate eggs.
Trust me, your whole family will be begging for more!
The bright yellow hue of the cake itself invokes feelings of pure happiness and sunshine. So, how do you whip up these magical lemon cakes for Easter?
It’s as simple as can be!
My step-by-step recipe will guide you through the process effortlessly, ensuring a mouthwatering result without breaking a sweat.
Each bite of this fluffy dessert will simply melt in your mouth, especially when paired with a steaming cup of tea.
The real charm of these Mini Lemon Bundt Cakes lies in its icing.
And it’s made with just 2 ingredients: lemon juice and powdered sugar.
The natural tartness of the lemon perfectly complements the sweetness of the sugar, creating a harmonious blend of flavors.
To add a touch of elegance, I recommend using a bundt cake pan that allows the icing to cascade down the sides of the cake, forming a beautiful pattern.
Bursting with tangy and refreshing citrus flavor, each bite is an explosion of zesty goodness.
Now, let’s talk about the presentation.
To transform your simple bundt cakes into a stunning centerpiece for your Easter table, sprinkle some golden-brown coconut shreds on top of the cake.
These toasted shreds add a delightful crunch and a hint of tropical flavor.
And don’t forget to add a little bit of magic – chocolate eggs in various colors!
Nestled on the coconut nests, these eggs create a whimsical Easter-themed display that will surely impress your guests.
So, why wait? Get ready to indulge in these bundt cakes with a zesty twist.
With their delicate texture, refreshing citrus icing, and charming decorations, they are sure to be a hit at your Easter celebration.
how to cook Mini Lemon Bundt Cakes?
To start, preheat your oven to 180°C (350⁰F). In a separate bowl, combine flour, baking powder, and salt, and give it a good mix.
Next, grab a large bowl and crack in the eggs. Add sugar and beat the mixture with a mixer until it becomes a fluffy pale mass. Take your time with this step.
Now, gradually add half of the flour mixture to the egg-sugar mixture. Pour in some milk and squeeze in some lemon juice. Then, add the remaining half of the flour mixture. Keep mixing until everything is well combined.
Time to add some extra flavor! Pour in the melted butter and sprinkle in some lemon zest. Use your mixer at a low speed to ensure everything blends together smoothly.
TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.
TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!
TIPS: Want to make the lemon flavor in the cake even better? Just grind some sugar with freshly grated lemon zest. Trust me, it’s a game-changer!
Grab a silicone baking pan for six 9cm mini bundt cakes. Grease it up so nothing sticks. Fill each mini bundt cake pit about 3/4 full with the dough you just made.
Place the pan in your preheated to 180°C (350⁰F) oven and let it bake for about 40-45 minutes, or until it turns a lovely golden brown.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once it’s done, leave the bundt cakes in the pan for 5 minutes to make it easier to remove. After that, carefully take the bundt cakes out of the pan and let them cool completely on a wire rack.
TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.
TIPS: To stabilize an inverted cake, use a bread knife with a serrated blade to cut off the top.
While the bundt cakes are cooling, let’s make a delicious icing. Grab a small bowl and pour in some powdered sugar. Add lemon juice and mix everything together until it becomes smooth and creamy.
TIPS: When it comes to icing, I’ve got you covered. If it’s too thick for your liking, simply add a little more lemon juice. On the other hand, if it’s too thin, sprinkle in some powdered sugar to thicken it up.
TIPS: Now, here’s one more head up about icing. It hardens pretty quickly. So, make sure to use it right away to avoid any clumpy disasters.
TIPS: Last but not least, let’s talk about icing these bundt cakes again. For a picture-perfect finish, it’s best to ice them on a wire rack. This way, any excess icing can gracefully drip off, leaving you with a beautifully decorated treat.
Once the bundt cakes have cooled, it’s time to add the finishing touches. Pour the icing over the bundt cakes, creating a beautiful spiral pattern. Sprinkle some fried coconut shreds on top and get creative with some chocolate eggs for decoration.
Now, it’s time to enjoy your Mini Lemon Bundt Cakes! Cut them into equal pieces and serve them alongside a nice cup of tea. Bon appétit!
Mini Lemon Bundt Cakes
- Flour – 1 cup (160 g)
- Baking powder – 1 tsp. (5 g)
- Sugar – 3/4 cup (150 g)
- Eggs – 2 pcs. (100 g)
- Melted butter – 1/3 cup (80 g)
- Milk – 1/5 cup (50 g)
- Lemon zest – 2 tsp. (8 g)
- Lemon juice – 1/5 cup (50 g)
- Salt – 1/6 tsp. (1 g)
for the icing
- Lemon juice – 1 tbsp. (15 g)
- Powdered sugar – 1/2 cup (100 g)
- Chocolate eggs
- Coconut shreds
- Put flour, baking powder and salt into a separate bowl and mix.
- Place the eggs in a large bowl, add sugar, beat with a mixer into a fluffy pale mass.
- Gradually add half of the flour mixture to the egg-sugar mixture, then pour in milk and lemon juice, add the remaining half of the flour mixture. Pour in the melted butter, add the lemon zest, and mix with a mixer at low speed until smooth.
- Grease a silicone baking pan for six 9cm mini bundt cakes. Fill 3/4 full with the resulting dough.
- Bake in an oven preheated to 180°C (350⁰F) for 40-45 minutes. Leave the finished cakes in the pan for 5 minutes. Remove from pan and let cool completely on a wire rack.
- Pour powdered sugar into a small bowl, add lemon juice, mix thoroughly until smooth.
- Pour the finished cakes with the resulting icing. Sprinkle with fried coconut shreds, and decorate with chocolate eggs.