You need very little to make these brilliant mini Bundt cakes by Hannah Wiltshire from Tala. The lemony flavour is a definite crowd pleaser and the mini tins make them ideal for personal desserts or snacks.
Mini lemon Bundt cakes
These lovely Bundt cakes are super easy to make – the Bundt pans do all of the hard work for you!
Brought to you by Tala
- 1 free-range egg
- 50g (1¾oz) caster sugar
- 50g (1¾oz) baking margarine/very soft butter, plus extra to grease the tins
- 50g (1¾oz) self-raising flour, plus extra to flour the tins
- grated zest of 1 lemon (reserve half to decorate)
For the icing
- juice of 1 lemon (or 1 tbsp bottled lemon juice)
- 7 tbsp icing sugar
Preheat the oven to 150°C/Gas Mark 2.
Grease and flour 2 Tala Mini Decorative Cake Pans and set aside.
Place the margarine and caster sugar into the mixing bowl and cream with a wooden spoon.
Add the egg and mix thoroughly, adding some of the flour now and then if the mixture starts to look lumpy.
Add the rest of the flour and mix until smooth. Finally add the zest and mix briefly to distribute it evenly through the mixture.
Divide the mixture equally between the two tins and bake for 15 minutes. Turn if necessary, then bake for a further 15 minutes or until the cakes spring back when pressed gently in the centre.
Turn out the cakes onto a wire rack and leave to cool.
While the cakes are cooling, prepare the icing by mixing the lemon juice with the icing sugar. Pour the icing over the cooled cakes so that it drips down the sides, then sprinkle with the reserved lemon zest.