Lemon Yogurt Mini-Bundt Cakes with Limoncello Glaze

mini bundt cake

Recipe: Lemon Yogurt Mini-Bundt Cakes with Limoncello Glaze

Summary: What is it about having a miniature cake to call your own? Nothing so common as a cupcake, mind you, but an accurate-to-scale mini version of a bigger cake. Something about being in possession of such a diminutive gateau seems to confirm what you, hopefully, already knew about yourself. If that dinky cake could speak it would surely remark, “Hey, you must be extraordinary because you merit your very own tiny cake. You are worthy.”


    • 2 and 2/3 cups All-Purpose flour (I used unbleached)
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1 cup unsalted butter (2 sticks), softened
    • 1 and 3/4 cups granulated sugar
    • 1 Tbsp. grated lemon zest
    • 4 eggs, large
    • 1 cup and 1 Tbsp. plain Greek style yogurt
    • 3 Tbsp. milk (I used 2 percent)
    • 5 Tbsp. freshly squeezed lemon juice
    • 3/4 to 1 cup confectioners’ sugar
    • 4 Tbsp. limoncello (lemon flavored liqueur)

For instructions please visit: JanesSweets.blogspot.com

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