Peach Lemon Mini Bundt Cakes (with Gluten Free version)

Just imagine your Easter buffet table or a beautiful Mother’s Day brunch this spring.  How perfect would these be in addition to your delicious spread?  What’s wonderful is that you can use the same recipe with different flours and everyone can enjoy the same little cakes.

Recipe courtesy of Amy Williams from My Name is Snickerdoodle.

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Servings 6cakes
Prep Time 10 minutes
Cook Time 12-14minutes
Submitted By Amy Williams
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 6cakes
Prep Time 10 minutes
Cook Time 12-14minutes
Submitted By Amy Williams
Share this Recipe
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Ingredients
Ingredients
Instructions
For the Cake
  1. Preheat oven to 350 degrees and spray bunt pans with cooking spray.
  2. Juice and zest 1 lemon and set zest aside.
  3. In a large stand mixer cream together butter and sugar for 2 minutes.
  4. Slowly add in eggs one at a time and mix well after each one.
  5. Add in vanilla, lemon juice and peach nectar and combine.
  6. Gently stir in flour, baking powder, baking soda and salt.
  7. Fill bunt tins 2/3 full (about 1/4 cup of batter).
  8. Bake for 12-14 minutes.
  9. Cool in pan for 5 minutes then turn out onto a wire rack to cool completely.
For the Glaze
  1. In a medium bowl whisk together glaze ingredients until smooth.
  2. Pour a little glaze over the tops of the bunt cakes and serve.
Recipe Notes

These can be made in a large muffin or standard cupcake tin if you do not have a mini bunt tin.  Just make sure you adjust your baking time if you make regular cupcakes.

Use Gluten Free 1 -to- 1 Baking Flour to make the cakes gluten free!

 

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