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Mini Easter Bundt Cakes

Mini Easter Bundt Cakes are delightful, bite-sized treats that capture the essence of spring with their fluffy texture and bright lemon-vanilla flavor. Adorned with pastel icing and festive sprinkles, these charming cakes evoke nostalgia while adding a sweet touch to any celebration. Perfect for Easter brunch or spring gatherings, they are easy to prepare and sure to impress your friends and family.
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Nutrition

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • Zest of 1 lemon

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a mini bundt pan.
  2. In a mixing bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat softened butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time to the mixture, then mix in vanilla extract and lemon zest.
  5. Gradually combine dry ingredients with wet ingredients until just mixed; avoid over-mixing.
  6. Pour batter into the bundt pan (fill two-thirds full) and bake for 20-25 minutes until golden brown.
  7. Let cool before removing from the pan; decorate as desired.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 150mgSugar: 14g

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