Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Mini Lemon Bundt Cakes with Blackberry Glaze

Mini Lemon Bundt Cakes with Blackberry Glaze

But enough about actual babies, and let's talk baby bundt cakes. If these aren't the most moistest, most flavorful bundt cakes ever made, I don't know what is. Using cake flour already started things off on a good note; then I threw in yogurt and cream cheese for added moistness. They are seriously incredible and I can't keep stressing it enough so, make them PLEASE and see for yourselves!

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 and 1/2 cups granulated sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 2 tablespoons plain yogurt
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
For the blackberry glaze:
  • 2/3 cup blackberries
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 cup powdered sugar, plus more if needed
Preheat oven to 325 degrees F. Grease two 6-cup mini bundt pans. Set aside.

In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat together butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated. Add oil, yogurt, lemon zest, and vanilla extract, and beat until well-combined.

Add flour and milk in three additions, alternating between the two and beating after each addition until combined.

Fill cavities of mini bundt pans 3/4 full, shaking the pans to even out the batter. Bake in preheated oven for 30 minutes, or until lightly browned and toothpick inserted into the cake comes out with just a few crumbs.

Remove from oven and cool for 10 minutes before gently loosening the edges of the cakes and inverting them onto a wire rack.

Prepare glaze by pureeing blackberries in a blender. Strain pureed blackberries to get rid of any seeds, then add the strained mixture to a small bowl. Add milk and lemon juice. Whisk to combine. Add powdered sugar in increments, whisking together until right consistency is achieved. 

Recipe adapted from this site