Category: Dessert, Valentine's Day
Yields:
24 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
15 Mins
Total Time:
45 Mins
Welcome everybody to another delicious lactose free recipe. This week I wanted to share something that is relatively simple to do but big on flavour. I present these adorable little lemon Bundt cakes. Made in a special shaped tray these little cakes are delicious and quite adorable.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Mini Cakes
- Equipment
Instructions
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Lemon Bundt Cakes
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Preheat your oven to 180°C and generously coat your mini bundt tin with the canola oil spray.
- I prefer to use canola oil spray because it sprays on almost foamy. The olive oil spray at first is foamy however it quickly pools at the bottom of the tin. This means the cake is more likely to stick to the sides. I always find success with the canola oil spray.
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In a small bowl combine the flour, baking soda and salt. Move aside.
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In another small bowl add the milk, lemon juice and lemon zest. Set aside.
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In a mixing bowl add the margarine and sugar.
- Mix until light and creamy.
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Add the eggs in and beat until well combined.
- Add in half of the flour mixture and mix well.
- Add in half of the milk mixture and mix well.
- Add in the rest of the flour and mix. Add in the rest of the milk mixture and mix.
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Make sure to scrape down the sides of your bowl.
- Spoon the mixture into a piping bag fitter with a medium round tip.
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Pipe the mixture into the mini bunt tin until it reaches about halfway up the sides. Tap the pan gently on your work surface to release any air pockets.
- Place the tin in the oven until golden brown. A good 15 to 18 minutes.
- Test to see if they are done by inserting a skewer into the cakes. If they have finished cooking the skewer will come out clean.
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Invert the tin onto a baking tray. Tap the bottom to release the little cakes.
- Leave the tin to cool down before making more.
- If there are any crumbs stuck to the tin, I recommend washing the whole tray. I have ruined several batches of these by being too lazy to clean the tin. They will stick and it will be a huge pain to get them out.
- Spray the cooled tin generously before piping in more of the batter.
- Keep piping and baking them until all the batter is used up.
- When the cakes are cooled you can move onto decorating. Decorating
- Place the cakes onto a clean baking tray.
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Gently sprinkle the top with icing sugar.
- Place a washed mint leaf onto the edge of the centre hole. Repeat for all of the cakes.
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Place a washed raspberry into the centre of the hole. Repeat for all of the cakes.
- Congratulations you have now made little lemon Bundt cakes.
- Serve, devour and enjoy.
