Let’s face it, bundt cakes always tend to remind us of the old lady next door, it’s okay to admit it, we agree. But these cute little mini bundt cakes are making a come back! They’re bringing the fun back into the party! Your guest will feel so pampered, getting an entire cake to them selves. The best part about these little minis, not only are they delicious but you can decorate them however you’d like! Decorate these cute little cuties just about any way… flags, toppers, candles, sprinkles, and so much more. Be sure to include these at your next event!
3 cups All Purpose Flour
4 tsp. Baking Powder
½ tsp. Salt
1 ¾ cups Unsalted Butter
1 ½ cups Sugar
½ cup Brown Sugar
1 cup Milk
2 tsp. Pure Vanilla Extract
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
Preheat the oven to 325 degrees F. Lightly spray and flour the Bundt pan. Make sure you do this step, it maybe a little messy but you MUST do or else your cake will stick to the pan, and not release.
In a medium bowl, mix together the flour, baking powder, and salt. Beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs to the mixture than the vanilla. Add the milk, add the flour mixture until fully incorporated.
Bake the cake until a toothpick inserted near the center comes out clean 20-28 minutes, check around 20 minutes. Once the cake is finished, cool the cake in the pan for about 30 minutes. Invert cake onto a rack and cool completely.
While my cake was baking I mixed up the lemon glaze. I whisked all the ingrediants in a bowl, if you icing it to thick add a little more lemon juice.
Spoon the glaze over the top of the bundt cakes. The glaze will run down the sides, I left the bundt cakes on the drying pan while glazing, letting any access glazing fall off unto the counter, the glaze is easy to clean up afterwards.
you could even add some fun flag cake toppers…for the easy how-to instructions please go here!