Mini Lemon Bundt Cakes

Name: Mini Lemon Bundt Cakes
Prep time: 10 min
Total time: 40 min
Yield: 6 mini cakes
Ingredients: CAKES; 1 box Krusteaz® Meyer Lemon Pound Cake Mix; ¾ cup Water; 10 tbsp Butter, melted; 1 Egg; 1 cup Blueberries; GLAZE; 1 pouch Meyer lemon glaze mix; 1½ - 2 tbsp Fresh lemon juice; Zest of one lemon

Four Mini Lemon Bundt Cakes on a platter.

Delight in the bright and refreshing flavors of our Mini Lemon Bundt Cakes recipe. These adorable individual-sized treats are moist tender and bursting with zesty lemon goodness. With their charming bundt cake shape and a tangy lemon glaze these mini lemon bundt cakes are perfect for any occasion and are sure to bring a ray of sunshine to your dessert table.

PREP

10 mins

TOTAL TIME

40 mins

SERVINGS

6 mini cakes

CAKES

1 box Krusteaz® Meyer Lemon Pound Cake Mix

¾ cup Water

10 tbsp Butter, melted

1 Egg

1 cup Blueberries

GLAZE

1 pouch Meyer lemon glaze mix

1½ - 2 tbsp Fresh lemon juice

Zest of one lemon

STEP 1

Heat oven to 350°F. Lightly grease mini-Bundt cake pan.

STEP 2

Stir together water, melted butter, egg and cake mix until blended. Gently fold in blueberries. Spoon batter into pan, dividing evenly.

STEP 3

Bake 20-23 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes. Invert pan and release cakes.

STEP 4

Glaze: Combine glaze mix, lemon juice and zest until desired consistency. Drizzle over cooled cakes and garnish with fresh lavender, if desired.

Made with Our

Meyer Lemon Pound Cake

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