Lemon Mini Bundt Cake

STEPHANIESSWEETS.COM

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

STEP 1: Beat butter and sugar. Add in lemon zest, lemon juice, and sour cream and mix until combined. 

STEP 2: Add in eggs and beat on low. Alternate adding dry ingredients and buttermilk and mix until combined. 

STEP 3: Fill mini bundt pan 3/4ths full. Bake for 16-20 minutes. Cool completely before decorating. 

STEP 4: Blend blackberries in a blender until pureed. Run through a mesh sifter to separate juice from the seeds. Toss the seeds. 

STEP 5: Heat the blackberry puree in a saucepan on medium-low for 3-5 minutes. Cool completely.  

STEP 6: Blackberry cream cheese glaze. Beat cream cheese and powdered sugar until smooth.

STEP 7: Add in blackberry puree and milk and mix on high until combined. Pour over cakes and serve. 

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