Description
A simple recipe for mini lemon bundt cakes that are moist and flavorful.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in milk, lemon juice, and lemon zest.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Grease mini bundt pans and fill with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before removing from pans.
Notes
- Can substitute lemon juice with orange juice for a different flavor.
- Store in an airtight container for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 mini bundt cake
- Calories: 180
- Sucre: 10g
- De Sodium: 100mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: mini lemon bundt cakes recipe