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Mini Lemon Sprinkle Bundt Cakes
Bright, zesty, and studded with colorful sprinkles, these mini lemon bundt cakes bring a cheerful pop of citrus to the table. The tender crumb gets its airy texture from whipped egg whites, while a simple lemon glaze adds a glossy, sweet-tart finish. They're baked in miniature molds for an elegant shape that doesn't require slicing. You'll love how the lightly coated sprinkles stay vibrant during baking without bleeding into the batter.
Equipment
- Oven
- Hand Mixer
- Cake Pan
Ingredients
- 150g unsalted butter
- 150g caster sugar
- 2 eggs, lightly beaten, plus 2 egg whites
- 125g plain flour
- 25g cornflour
- 2 teaspoons baking powder
- 2 tablespoons milk
- 2–3 tablespoons brightly coloured jimmies sprinkles
- 2 tablespoons freshly squeezed lemon juice
- 150g icing sugar, sifted
- 1 x 12-hole silicone or metal mini Bundt tin
Instructions
- 1Heat the oven to 180°C (160°C fan or gas mark 4). Brush metal mini bundt tins with melted butter and dust them with plain flour if you aren't using silicone molds. This prevents the delicate cakes from sticking to the intricate pan details.
- 2Beat the unsalted butter and caster sugar together until the mixture is pale and light.
- 3Scrape down the sides of the mixing bowl and gradually mix in the lightly beaten eggs.
- 4Sift the plain flour, cornflour, and baking powder into the bowl. Add the milk and mix everything until just combined.
- 5Whisk the egg whites in a separate bowl until they form stiff peaks. Gently fold the sprinkles into the cake batter, followed by the stiff egg whites. Folding gently keeps the trapped air intact for a lighter, fluffier crumb.
- 6Scoop the batter into a piping bag and fill each hole of the tin halfway.
- 7Bake for 15 to 20 minutes until well risen and golden brown. Let the cakes cool in the tins for two minutes before turning them out onto a wire rack to cool completely.
- 8Trim the bottoms of the cakes flat with a serrated knife if they have domed. Place the cakes on a wire rack set over a tray to catch any drips.
- 9Whisk the lemon juice and icing sugar in a small bowl to make a smooth glaze. Spoon the icing over each cake so it drips down the sides.
- 10Scatter extra sprinkles over the wet icing and let the cakes set for one hour before serving.
Notes
- Ingredient tip: Look for brightly colored sprinkles that are lightly coated with a wax seal. This keeps the colors vibrant during baking and stops them from bleeding into the batter.
- Equipment: Silicone mini bundt tins are highly recommended for this recipe because they don't require greasing.
- Technique: Using a piping bag is the easiest and quickest way to fill the small bundt molds cleanly without making a mess.