Lemon Lime Mini Bundt Cakes

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 1 reviews

Lemon Lime Mini Bundt Cakes are made with Lime seltzer for a bright and refreshing flavor and unbelievable texture.

Lemon Lime Mini Bundt CakesLemon Lime Mini Bundt Cakes

These Lemon Lime Mini Bundt Cakes are very aromatic, soft, moist and dense. The secret to that unbelievable texture is  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.

I went for a refreshing and bright 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 regular lime or lemon seltzer, and 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.

Very Low Sodium–in some instances Sodium Free

Why You’ll Love These Lemon Lime Mini Bundt Cakes:

  • Firstly, they are festive and colorful and perfect for birthday party.
  • In addition, they are very easy to make, and under one hour.
  • Also, they are delicious, tender and flavorul.
  • Perfect project to do with the kids, because it’s simple to make.
  • Can be made 1-2 days in advance, so you don’t have to worry about last minute cooking.

How to make lemon zest

Follow the easy steps below:

  • Rinse the lemon.
  • Set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

Lemon Lime Mini Bundt Cakes

Can you freeze Lemon Lime Mini Bundt Cakes?

Yes, you can! Cool the cakes completely and do not frost. Wrap tightly each cake in freezer wrap and add them in batches to freezer bags. They can be stored frozen for up to 3 months.

Looking for more Lemon Desserts? Check these out:

 

Save Recipe
5 from 1 reviews
Lemon Lime Mini Bundt Cakes
Author: Catalina Castravet Serves: 13 servings
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 mins

Ingredients

Bundt Cake Chocolate Glaze:

Sticky Donut Glaze:

Instructions

Bundt Cake Chocolate Glaze:

Sticky Donut Glaze:

Calories: 310 Carbohydrates: 42 Protein: 3 Fat: 14 Saturated Fat: 8 Cholesterol: 54 Sodium: 113 Potassium: 79 Fiber: 0 Sugar: 32 Vitamin A: 410 Vitamin C: 0.7 Calcium: 60 Iron: 1
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Comments

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Anu-My Ginger Garlic Kitchen

Oh wow! These mini bundt cake look droolicious, Katalina. And sticky donut glaze sounds super yum!

Reply

Thanks Anu!

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Dalpa dox

What a beautiful cookie. i love it

Reply

Thank you!

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Abida

What adorable mini cakes! Everything small looks so much cuter. And I just love how colourful your styling is! So lovely. I have featured your recipe on my weekly round up on my blog here http://www.theredlychee.com/the-weekly-round-up-11/

Reply

Thanks Abida! I love small desserts too!

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Bangla Recipe

Wow, these look and sound heavenly! I am also a fan of this recipes...

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