Mini Lemon Bundt Cakes

Add strawberries with the blueberries and it's perfect for the 4th of July!
Photo by Patrie L.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter (no substitutes), softened

  • 1 1/2

    cups sugar

  • 3

    eggs

  • 2

    tbsp and 1 1/2 tsp lemon juice

  • 1 1/2

    tsp grated lemon peel

  • 1/2

    tsp lemon extract

  • 1 1/2

    cups all-purpose flour

  • 1/4

    tsp baking soda

  • 1/8

    tsp salt

  • 1/2

    cup and 2 tbsp Greek yogurt

Directions

1.) Preheat oven to 350 degrees F. and spray mini bundt pans with nonstick spray. 2.) In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. 3.) Combine the flour, baking soda and salt; add to the creamed mixture alternately with the Greek yogurt. Beat just until combined. 4.) Pour into greased pans. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Cool 5.) Garnish with whipped cream or Cool Whip and lots of berries.

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