Mini Limoncello Lemon Bundt Cakes
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!
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Servings: 12 Mini Cakes
Calories: 375kcal
Equipment
- Bowls
- Whisk
- Spatula
- Mini Bundt Cake Pan
- Toothpick
- Cooling Rack
Ingredients
Lemon Mini Bundt Cakes
- 1 ⅓ cups (160 g) Cake Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup (200 g) Granulated Sugar
- 2 Eggs
- ⅓ cup (73 g) Neutral Oil, Canola or Grapeseed
- 2 Lemons, zested
- 1 teaspoon Vanilla Paste , or vanilla extract
- 2 teaspoon Lemon Extract , optional
- ⅔ cup (160 g) Kefir
- 1 Tablespoon Lemon Juice
Limoncello Icing
- 2 cups (240 g) Powdered Sugar
- ½ cup (120 g) Limoncello
Whipped Cream Cheese Frosting and Garnish
- 2 Tablespoons Unsalted Butter, room temperature
- 2 Tablespoons Cream Cheese, room temperature
- 1 cup (120 g) Powdered Sugar, sifted
- 1 teaspoons Vanilla Extract
- 1 Lemon, thinly sliced into lemon wheels
Instructions
Lemon Mini Bundt Cakes
- Preheat oven to 350°F
- Sift the dry ingredients into a medium sized bowl - your flour, baking powder, baking soda and salt.1 ⅓ cups Cake Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- Separately, whisk the eggs, sugar, oil, and zest. Then add vanilla paste, kefir, lemon juice, and lemon extract, whisking until combined.1 cup Granulated Sugar, 2 Eggs, ⅓ cup Neutral Oil, 2 Lemons, 1 teaspoon Vanilla Paste, 2 teaspoon Lemon Extract, ⅔ cup Kefir, 1 Tablespoon Lemon Juice
- And dry ingredients into the bowl of wet ingredients while continuing to mix.
- Pour batter into two well sprayed mini bundt pan until each cavity is halfway to ⅔ full. Bake for 15-18 minutes, or until your cakes pass the toothpick test and allow them to cool.
Limoncello Icing
- 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.2 cups Powdered Sugar, ½ cup Limoncello
Whipped Cream Cheese Frosting and Garnish
- 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.2 Tablespoons Unsalted Butter, 2 Tablespoons Cream Cheese, 1 cup Powdered Sugar, 1 teaspoons Vanilla Extract
- Pipe a small round of frosting onto the mini bundt cakes and top with a thin lemon wheel before enjoying!1 Lemon
Notes
Frequently asked questions
- What is limoncello? Limoncello is an Italian-style lemon-flavored liquor. This “adult lemonade” is typically made from lemon zest, sugar, water, and alcohol. This popular drink is sweet, tangy, and packed with an intense lemon flavor.
- Can you make lemon cakes ahead of time? Absolutely! Simply make and bake your mini lemon cakes as normal and allow them to cool completely. Wrap each cake in plastic and store on the counter for up to 5 days or in the fridge for up to 1 week. When you’re ready to enjoy these cakes, simply garnish and serve!
- Are mini lemon cakes freezer-friendly? Yes! If unfrosted and properly wrapped in plastic or placed in an airtight container, these mini lemon cakes should freeze well for up to 3 months. Just be sure to thaw them completely before frosting, garnishing, and serving.
Nutrition
Calories: 375kcal | Carbohydrates: 64g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 182mg | Potassium: 68mg | Fiber: 1g | Sugar: 52g | Vitamin A: 164IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 1mg
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