Strawberry Lemon Mini Bundt Cakes

Apolinaras always gives me the cutest sad puppy dog face when I’m whipping up treats to bring into lab for birthday celebrations. If I’m making cupcakes, I always save a couple for him to enjoy, but I can’t just cut into a pie or cake and give him a slice before it’s served! Poor guy. I rarely make special desserts just for us, but this week decided we were in need of a sweet spring treat!

I also had a little goal in mind – I wanted to finally use my 12 cup mini bundt pan for the first time. I bought it at the Williams Sonoma outlet store the last time we headed to Wrentham over a year ago but never got around to using it…oops. Since we’re going to the outlets next weekend, I felt like I couldn’t justify anymore specialty pan purchases unless I had actually used what I’ve already bought. Now I can browse guilt-free to my heart’s content!

These little bundt cakes are just the right size. They have a nice dose of lemon zest and are packed with strawberries, which makes them super moist. And most importantly, Apolinaras loved them!

Strawberry Lemon Mini Bundt Cakes
Printable Recipe

Ingredients:
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cups granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
Zest of 1 lemon
2 cups chopped strawberries (16 ounces)

Directions:
Heat the oven to 350˚F. Mix together flour, baking soda, and salt and sift the mixture into a large bowl. Beat butter and sugar with a mixer in a large bowl until creamed. Add in eggs and vanilla extract and mix until smooth. Slowly mix in half the flour mixture, followed by half the buttermilk, until smooth. Repeat with remaining flour and buttermilk. Stir in lemon zest and strawberries. Fill 12 1/2-cup cavities of a greased nonstick mini bundt pan 3/4 full (I had a little batter left over and also made 2 cupcakes!). Bake cakes at 350˚F for 16 to 20 minutes or until a toothpick in the center comes out clean. Cool for 5 minutes in the pan, flip over onto a wire rack, and cool cakes completely, about 30 minutes. Makes 12 mini bundt cakes (and 2 cupcakes!).

Nutrition: 170 calories, 7.6g fat, 2.2g fat, 2.9g protein per cake
Cost: $0.52 per cake

17 Responses to Strawberry Lemon Mini Bundt Cakes

  1. Aww you’re such a good wife! These cute little bundts really do look like the perfect treat especially given the refreshing flavors you’ve infused them with!

  2. These sound so springy! Glad you found a use for your pan. I have my eye on some specialty pans… planning to get a particular one this weekend too.

  3. The flavor sounds light, refreshing and very spring-y and who am I kidding, any time you make something miniature I’m interested. I have to admit I have a ton of cutesy novelty pans I’ve bought over the years that I need to actually use. I think one of my problems is that I’m far more likely to make cookies these days than cakes.

  4. these sound fabulous :) and i need to go to those outlets again… don’t think i’ve been since we went, and i can’t even remember how long ago that was!

Leave a reply

Pinterest
Email
Print