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Lemon Bundt Cakes
(with limoncello)
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Mini Limoncello Lemon Bundt Cakes are not only adorable, but they’re also a decadent, moist, and tangy dessert.
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You’ll find an array of bright, high-quality ingredients in each one. They’re extra light, fluffy and delectable!
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To start, mix the wet ingredients together followed by the sifted dry ingredients.
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Fill the miniature bunt pans with the cake batter. Bake until a toothpick inserted into the thickest part of a cake comes out clean.
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Use a toothpick to poke small holes into each of your mini lemon cakes before generously drizzling the top of the cake with limoncello glaze.
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Pipe a dollop of whipped cream cheese frosting on top, garnish with a thinly sliced lemon round, then serve!
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If preparing in advance, wrap each cake in plastic and store on the counter for up to 5 days or in the fridge for up to 1 week.
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When you’re ready to enjoy these cakes, simply garnish and serve!
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Click the link below for the entire recipe!
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