Lemon Mini Bundt Cake
STEPHANIESSWEETS.COM
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These lemon mini bundt cakes are fresh and zesty lemon cake baked in a mini bundt pan. They are topped with blackberry cream cheese icing and extra lemon zest.
STEPHANIESSWEETS.COM
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STEP 1: Beat butter and sugar. Add in lemon zest, lemon juice, and sour cream and mix
until
combined.
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STEP 2: Add in eggs and beat on low. Alternate adding dry ingredients and buttermilk and mix until combined.
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STEP 3: Fill mini bundt pan 3/4ths full. Bake for 16-20 minutes. Cool completely before decorating.
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STEP 4: Blend blackberries in a blender until pureed. Run through a mesh sifter to separate juice from the seeds. Toss the seeds.
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STEP 5: Heat the blackberry puree in a saucepan on medium-low for 3-5 minutes. Cool completely.
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STEP 6: Blackberry cream cheese glaze. Beat cream cheese and powdered sugar until smooth.
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STEP 7: Add in blackberry puree and milk and mix on high until combined. Pour over cakes and serve.
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