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Mini Lemon Bundt Cakes with Blackberry Glaze


Even though it's supposed to be Fall right now, the weather in Ohio has been far from Fall-like. Aside from the trees changing colors, it really feels like Spring...even Summer on certain days. I am loving every second of it. So much so, that I decided to forego the Fall flavors for today's post and break out some lemons and blackberries.

Also, today is Jocelyn, aka Grandbaby Cakes, virtual baby shower! And how else would I create a pretty pink glaze for these baby bundt cakes without some blackberries!
Jocelyn is having a little girl and although, I have no kids of my own, I've had half a dozen nieces/nephews and the best advice I could share with Jocelyn would be to sleep when the baby sleeps! I know, so cliche. And so many people may scoff at this idea because, who will cook? Who will clean? How will anything else get done? Well, those things certainly won't get done if you're a walking zombie, so you must take care of yourself and get some sleep! It is vital for your safety and sanity.
Also, as far as baby products go, I would totally recommend investing in a swing, like this one. Babies like to be held and sometimes, you simply don't always have the time or energy for it. That's where the swing comes in. It can often soothe them for a few hours while you get things done. And those few hours are super important for a new mom; I hear even getting a shower in can be difficult!
But enough about actual babies, and let's talk baby bundt cakes. If these aren't the most moistest, most flavorful bundt cakes ever made, I don't know what is. Using cake flour already started things off on a good note; then I threw in yogurt and cream cheese for added moistness. They are seriously incredible and I can't keep stressing it enough so, make them PLEASE and see for yourselves!

Mini Lemon Bundt Cakes with Blackberry Glaze

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Yield: 12 mini bundt cakes

Ingredients:

2 cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 and 1/2 cups granulated sugar
2 eggs
1/4 cup vegetable oil
2 tablespoons plain yogurt
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 cup whole milk

For the blackberry glaze:
2/3 cup blackberries
2 tablespoons milk
1 tablespoon lemon juice
1 cup powdered sugar, plus more if needed

Directions:

Preheat oven to 325 degrees F. Grease two 6-cup mini bundt pans. Set aside.

In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat together butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated. Add oil, yogurt, lemon zest, and vanilla extract, and beat until well-combined.

Add flour and milk in three additions, alternating between the two and beating after each addition until combined.

Fill cavities of mini bundt pans 3/4 full, shaking the pans to even out the batter. Bake in preheated oven for 30 minutes, or until lightly browned and toothpick inserted into the cake comes out with just a few crumbs.

Remove from oven and cool for 10 minutes before gently loosening the edges of the cakes and inverting them onto a wire rack.

Prepare glaze by pureeing blackberries in a blender. Strain pureed blackberries to get rid of any seeds, then add the strained mixture to a small bowl. Add milk and lemon juice. Whisk to combine. Add powdered sugar in increments, whisking together until right consistency is achieved. 

See what everyone else made for the shower!

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