Supplies
Mini Lemonade Bundt Cakes
- 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
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
- 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
Mini Lemonade Bundt Cakes
- 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.
Lemonade Glaze
- 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.