Lemon Blossom Bundt Cakes {Mini or Regular Size}

 

Like clockwork, every spring, I start to crave lemons.  It’s the strangest thing but for me, lemons=spring.  This last week, the lemon cravings started and of course, I had to give in. I made a big batch of these yummy lemon blossom mini bundt cakes to satisfy my craving and to give a few to friends.  Lemon blossom anything is my favorite cake and I have shared a lot of variations of this recipe, over the years.

I thought I would share this mini bundt variation today, which could also be used for a regular standard size larger bundt cake.  This recipe is so yummy and lemon-y and it just sends me over the top.  If you too have a thing for lemons, trust me, you’ll love this! Also, this is a great baked goodie to make and give to friends and neighbors, if you’re looking for a sweet spring treat to bake and give. After I share the recipe, I’m sharing a fun way to wrap them up and give them as gifts.

Before I jump into the recipe, I have to tell you that it’s not the easiest thing to find mini-bundt pans.  After searching Walmart, Target and Bed Bath and Beyond and having no luck, I finally found stacks of them at Home Goods.  So skip those places I mentioned above and check places like Home Goods, TJ Maxx and Ross, if you don’t have mini bundt pans.

Here is the recipe:

Lemon Blossom Mini Bundt Cakes

{Makes 8 mini bundt cakes using a 6-bundt pan}
{Makes 1 large bundt cake using standard size bundt pan}

Ingredients

cakes:

16 1/2-ounce package yellow cake mix (I use Duncans but any brand will work)
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
1/4 cup water
1/4 cup fresh lemon juice

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.

Spray bundt pan with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, oil, water and lemon juice and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each bundt tin half way. Bake for 18-20 minutes.  Allow to cool 5-10 minutes and then turn over onto a cooling rack. If you’re making a large standard size bundt cake, you’ll need to bake for 25-30 minutes.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. You can add a tad more water if it’s still too thick to drizzle.

Drizzle glaze into the center of the bundts all the way up and then over the cakes.  You can completely cover with glaze or just drizzle.  Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 2 hours, before storing in containers with tight-fitting lids. You can also add a little lemon zest to the tops of the cakes if you desire.

For giving as gifts, I like to pick up packs of small appetizer plates at Ross (they come in packs of 8-10 for $4.99) and place a bundt on the plate and wrap with cellophane:

 

If you want to give more than one, you can use long narrow decorative plates like these I found at World Market that are the perfect size for two cakes:

These little cakes more than satisfy my annual spring lemon craving and if you get the chance, I hope you’ll try them because they are so incredible!

Happy spring friends and thanks so much for stopping by!

Cheers!

Cyndy