Lemon-lemon Bundt cake
This recipe comes from the Mongo & Lodi Facebook group. Stop by and give them a “like” to stay up to date with all the latest recipes!
We wanted a light, springtime dessert, so my helper Teague and I made mini Lemon Bundt cakes with a lemon glaze. I love getting the kids involved in cooking and baking. They feel so accomplished when we’re done! Teague has some issues with dairy, so this entire recipe is dairy-free!
For the cakes, we used a white, boxed cake mix and replaced 1/4 cup of the water with fresh squeezed lemon juice and added 2 tablespoons of lemon zest. We prepared the cake per package directions and baked for the time recommended for cupcakes. We prepared the pans by brushing with a small amount of oil and then flouring them so the cakes wouldn’t stick. We filled them about 3/4 of the way full, which was a little too much. We had a little spill over through the hole, so next time, we will use a little less batter.
For the glaze, we mixed 1 cup confectioner’s sugar with 2-3 tablespoons of lemon juice and 1 tablespoon of lemon zest. When the cakes were cool, we drizzled it on top.
The Bundt pans are from Pampered Chef. They worked great, and each cake was easy to get out in perfect shape. Check out Sarah’s Kitchen if you would like to get some.