Mini Buttermilk Bundt Cake
March 10, 2019
"I've noticed shops opening up offering "mini" bundt cakes. It seems they have come back into style in a smaller version! I love this recipe in that you can make them and then wrap them tightly and freeze for later use. Just wait to glaze until you are ready to eat them! You can make this in a regular bundt pan instead, just increase the cook time to 45 minutes."
- Serving Size: 1 (76.9 g)
- Calories 248.4
- Total Fat - 9.5 g
- Saturated Fat - 5.5 g
- Cholesterol - 56.6 mg
- Sodium - 270.7 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 2.1 g
- Sugars - 23.9 g
- Protein - 4.3 g
- Calcium - 67.9 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Preheat the oven to 350 degrees.
Coat 18 mini bundt cups with cooking spray.
Combine flour, baking powder, baking soda and salt in a bowl. Stir with a whisk to combine.
Place sugar and 12 tablespoons butter in a large bowl; beat with a mixer a medium speed until well blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest.
Add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour mixture.
Spoon the batter into the prepared pans. Bake at 350 degrees for 18 minutes or until a wooden pick inserted in the middle comes out with moist crumbs clinging.
Cool for 5 minutes in the pan on a wire rack. Remove from the pan.
Dust the tops of the cake with powdered sugar. Enjoy! Alternately, freeze some of the cakes and wait to top with the powdered sugar when serving.
Tips & Variations
- Mini Bundt Pans (Not required, can make a full size cake)