Lemon Lime Mini Bundt Cakes

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Lemon lime mini bundt cakes and baked donut are made with Lemon Lime seltzer water for a bright and refreshing flavor and unbelievable texture.

Happy Friday my friends! How was your week? To all my readers that celebrated Thanksgiving, I hope you had a wonderful day with friends and family. We had an amazing day with close friends and delicious food and these Lemon Lime Mini Bundt Cakes were among the goodies.

We usually host Thanksgiving at our house, we are trying to make this a tradition as we love to have our friends over and just spend quality time with them while enjoying delicious food. Obviously, I am that person who first plans the dessert menu, and this year I made some super cute and fun Lemon Lime Mini Bundt Cakes & Lemon Lime Baked Donuts.

They turned out fantastically, very aromatic, soft, moist and dense and the secret to that unbelievable texture is Vintage Seltzer water. If you have never used seltzer water in baking you are missing out!

Me and my husband are huge seltzer water fans. We always have some on hand, and you would be amazed how many great recipes you can make with it. Seltzer water is like that magic ingredient that can make your pancakes fluffier and your cakes moist, with a beautiful crumb, that is soft and stays like that for a few days.

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We also use the Original Vintage Seltzer for marinades, when I know that I want to grill some meat I usually marinate it in some salt, pepper, sliced onions and Original Vintage Seltzer to get the most tender and juicy meat you will ever try!

For sweet recipes, like these Lemon Lime Mini Bundt Cakes I prefer the flavored versions. Vintage Seltzer is Gluten Free, Calorie Free and Sugar Free, Very Low Sodium and in some instances Sodium Free. So pop a can and don’t worry, you can use it in your gluten free cake!

Back to my Lemon Lime Mini Bundt Cakes that turned out so good. I went for a refreshing and bright Lemon Lime flavor combined with a drizzle of white chocolate. The cakes turned out very flavorful, the lemon lime flavor definitely shines and its the star of the show. I used the Lemon Lime flavored Vintage Seltzer, also I added lemon zest to the cake batter and lime zest as garnish. Drizzled with white chocolate and sprinkled with edible flowers these Lemon Lime Mini Bundt Cakes turned out fantastic and a show stopper.

I used the same batter to bake some donuts. Sometimes baked donuts can be too dense, which I dislike. I like that using seltzer water in the batter will actually add such a nice texture to a rather rich batter. The seltzer adds some bubbles of air, that would make the dense batter fluffier and softer. Also, the seltzer will keep your baked goods moist for a few days. My husband said that my Lemon Lime Mini Bundt Cakes were as good on the third day as they were on the first one.

I am telling you these Lemon Lime Mini Bundt Cakes & Baked Donuts made with seltzer water are incredibly good.

5.0 from 1 reviews

Lemon Lime Mini Bundt Cakes

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Lemon lime mini bundt cakes and baked donuts are made with Lemon Lime seltzer water for a bright and refreshing flavor and unbelievable texture.

Author: Katalina Kastravet

Recipe type: Dessert

Cuisine: American

Serves: 6 cakes 5 donuts

Ingredients

• 1⅓ cups all-purpose flour
• 1 cup sugar
• ½ cup Lemon Lime Vintage Seltzer
• ½ cup / ½ stick unsalted butter, melted + 2 tablespoons, melted
• ½ cup mascarpone
• 2 large eggs
• 1 tablespoon lemon zest
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• Bundt Cake Chocolate Glaze:
• 4 ounces white chocolate
• ½ tablespoon lime zest
• edible flowers
• Sticky Donut Glaze:
• 1⅓ cups powdered sugar
• ¼ cups whole milk
• ½ tablespoon lime zest
• edible flowers

Instructions

1. Preheat oven to 350F.
2. In a medium bowl mix the dry ingredients: flour, baking soda, baking powder and salt. Set aside.
3. In another bowl whisk together the seltzer water and mascarpone cheese until combined, and no clumps are seen.
4. In the bowl of an electric mixer whisk together eggs and sugar until pale. Add the melted ½ cup of butter and whisk until combined. Add the mascarpone mixture and mix until the batter is just combined. Make sure you stop and scrape the sides of the mixing bowl with a spatula as needed during this process.
5. Add the flour mixture whisk just until combined. Make sure you stop and scrape the sides of the mixing bowl with a spatula as needed during this process.
6. Butter a mini silicone bundt cake pan and a donut pan. Pour the batter into the molds and bake the donuts for 20 minutes and the mini bundt cakes for 25 minutes. Or just until they start to turn golden brown on the edges. A toothpick inserted into the cakes comes out clean.
7. Remove donuts and cakes from the oven and let the donuts cool into the pan for 3-5 minutes, after that transfer to a cooling rack.
8. Remove the cakes from the silicone molds after 10 minutes and place on a cooling rack.
9. Let cakes cool completely before drizzling with white chocolate.
10. Bundt Cake Chocolate Glaze:
11. Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a spoon pour the white chocolate over the mini bundt cakes. Sprinkle with lime zest and edible flowers.
12. Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cakes into the fridge for the chocolate to harden quicker.
13. Sticky Donut Glaze:
14. In a small saucepan over medium-low heat, whisk together sugar and milk. Glaze should be heated through, but doesn't need to come to a boil. Remove glaze from heat and start dipping the doughnuts, place them on a wire rack and immediately garnish with lime zest and edible flowers.
15. Enjoy!

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