Peach Lemon Mini Bundt Cakes (with Gluten Free version)

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 and photo courtesy of Amy Williams from My Name is Snickerdoodle.
Servings
6 servings
Prep time
10 minutes
Cook time
12 minutes
Passive time
n/a

Ingredients

For the Cakes
For the Glaze
  • 3 cups Powdered Sugar
  • Lemon Zest from 1 Lemon
  • 2-3 Tbsp Peach Nectar

Instructions

For the Cake
  1. Preheat oven to 350°F and spray six mini Bundt 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 Bundt 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 Bundt cakes and serve.

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