Mini Limoncello Lemon Bundt Cakes
Serves 1230 mins prep16 mins cook
Mini Limoncello Lemon Bundt Cakes are not only adorable, but they’re also a decadent, moist, and tangy dessert. You’ll find an array of bright, high-quality ingredients in each one. Plus, they’re extra light, fluffy and delectable!
0 servings
What you need
cup cake flour
tsp baking powder
tsp baking soda
tsp salt
cup granulated sugar
cup orange oil
tsp vanilla paste
tsp lemon extract
cup kefir
tbsp lemon juice
cup powdered sugar
cup limoncello
tbsp unsalted butter
tbsp cream cheese
tsp vanilla extract
Instructions
Lemon Mini Bundt Cakes 2 Preheat oven to 350°F 4 Sift the dry ingredients into a medium sized bowl - your flour, baking powder, baking soda and salt. 5 Separately, whisk the eggs, sugar, oil, and zest. Then add vanilla paste, kefir, lemon juice, and lemon extract, whisking until combined. 11 And dry ingredients into the bowl of wet ingredients while continuing to mix. 12 Pour batter into two well sprayed mini bundt pan until each cavity is halfway to 2/3 full. Bake for 15-18 minutes, or until your cakes pass the toothpick test and allow them to cool. Limoncello Icing 13 Combine ingredients in a bowl, whisking until smooth. Once your mini bundt cakes are cool, poke holes into the cake with a toothpick. Then coat the top of each cake with lemon glaze slowly, allowing the glaze to sink into the surface and holes of the cake. Whipped Cream Cheese Frosting and Garnish 15 In a stand mixer fitted with the paddle attachment, whip the softened butter and cream cheese on high until light and fluffy, about 5-6 minutes, scraping down the bowl and paddle every couple minutes. Turn the mixer to low and add the powdered sugar, scraping down the bowl while adding the vanilla. 16 Pipe a small round of frosting onto the mini bundt cakes and top with a thin lemon wheel before enjoying!View original recipe