Mini Lemonade Bundt Cakes | Jen Phanomrat

Transform your favorite lemonade flavors into these adorable mini bundt cakes! Full recipe below!

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INGREDIENTS

For the base lemonade cake batter:
2 cups cake flour
1 tsp baking soda
½ tsp salt
½ cup butter, softened
1 ¼ cups granulated sugar
2 eggs, whisked
2 tbsp freshly squeezed lemon juice
2 tsp lemon zest
1 tsp vanilla extract
1 cup sour cream

For the lemonade glaze:
½ tbsp lemon juice
⅓ cup powdered sugar
2 drops yellow food coloring

For the pink lemonade batter & glaze:
2 drops red food coloring
½ tbsp strawberry puree
⅓ cup powdered sugar

For the mint limeade batter & glaze:
1 tsp lime zest
3 drops green food coloring
½ tbsp lime juice
⅓ cup powdered sugar

Garnishes:
Fresh strawberry slices
Lime slices
Lemon slices

METHOD

Preheat oven to 350F. In a mixing bowl, combine butter and sugar. Mix until fluffy. Then add eggs, lemon juice, lemon zest, and vanilla. Then add flour and sour cream. Beat until combined.

Butter a mini bundt pan. Divide batter evenly in the wells. Bake for about 20-25 minutes, or until an inserted toothpick come out clean. Allow to cool in the pan for 5 minutes, and then invert onto a rack and set aside until completely cooled.

Meanwhile, prepare the glazes. In 3 separate bowls, whisk the glaze ingredients to form one lemonade, one pink lemonade, and one mint limeade glaze.

Spoon glazes on top of the cooled bundt cakes and garnish.

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