LEMON YOGURT MINI-BUNDT CAKES WITH LIMONCELLO GLAZE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Liberally coat with baking spray, or thoroughly grease and flour, pans for 12 mini-bundts, or 24 cupcakes. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds. Portion the batter evenly into your pan(s); smooth the top of the batter. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough). If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack. To make the glaze: mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer. To apply the glaze, place the cooled cake(s) on a cooling rack set over a rimmed baking sheet. Using a spoon, drizzle the glaze liberally over each cake, allowing it to drip down the sides. Let the icing set for about 15 minutes before moving the cakes. If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls.
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Zoya khan Zoya kha
[email protected]These mini bundt cakes are a bit time-consuming to make, but they're worth the effort. They're the perfect dessert for a special occasion.
Ji 9sl
[email protected]I'm not usually a big fan of lemon desserts, but these cakes were surprisingly delicious. The lemon flavor is not overpowering and the cakes are very moist.
AiylaMarie Rae
[email protected]These mini bundt cakes are a great way to use up leftover yogurt.
Muhmmad Danish
[email protected]I made these cakes for a bake sale and they were gone in minutes. Everyone loved them!
Patience Avre 18
[email protected]These mini bundt cakes are the perfect size for a sweet treat. I love the way the glaze soaks into the cake.
123 King
[email protected]Love these cakes! They're so moist and flavorful.
Charlotte Shope
[email protected]I've made these cakes several times and they're always a crowd-pleaser. They're perfect for any occasion.
Chichawatni News
[email protected]The limoncello glaze really takes these cakes to the next level. It's the perfect finishing touch.
Mohammad Umair Khan
[email protected]These mini bundt cakes are so easy to make and they always turn out perfect. I love that I can use my favorite yogurt flavor to make them.
Aundre Groves
[email protected]I made these cakes for a brunch party and they were a huge hit! Everyone loved the zesty lemon flavor and the moist texture.
Hyssain Bangash
[email protected]These mini bundt cakes are the perfect combination of sweet and tangy. The lemon yogurt batter is moist and fluffy, and the limoncello glaze adds a delightful citrus flavor.