Mini Lemonade Bundt Cakes/Mini Lemonade Bundt Cakes

Ingredients

  • For the base lemonade cake batter:
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs, whisked
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the lemonade glaze:
  • 1/2 tablespoon lemon juice
  • 1/3 cup powdered sugar
  • 2 drops yellow food coloring
  • For the pink lemonade batter & glaze:
  • 2 drops red food coloring
  • 1/2 tablespoon strawberry puree
  • 1/3 cup powdered sugar
  • For the mint limeade batter & glaze:
  • 1 teaspoon lime zest
  • 3 drops green food coloring
  • 1/2 tablespoon lime juice
  • 1/3 cup powdered sugar
  • Garnishes:
  • Fresh strawberry slices
  • Lime slices
  • Lemon slices

Steps

  1. 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.
  2. 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.
  3. Meanwhile, prepare the glazes. In 3 separate bowls, whisk the glaze ingredients to form one lemonade, one pink lemonade, and one mint limeade glaze.
  4. Spoon glazes on top of the cooled bundt cakes and garnish.