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These Soft Mini Vanilla Bundt Cakes are Perfect for a Small Family Gathering! A Quick & Easy Pound Cake Recipe that Anybody can Make with just a few ingredients! I hope you all Enjoy this video and give this recipe a try! Happy Baking!
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Mini Vanilla Bundt Cake Recipe
1/2 Cup (110gr) Unsalted Butter (Room Temperature)
1 1/2 Cup (303gr) Sugar
4 Large Eggs
1 Tsp (8gr) Vanilla Bean Paste or 1 Tbsp Pure Vanilla Extract
2/3 Cup (150gr) Sour Cream
1 1/2 Cup (229gr) All Purpose Flour
1/4 Tsp Baking Soda
1/2 Tsp Salt
Bake at 350F 20-25min
*EVERY OVEN IS DIFFERENT SO USE THE BAKING TIME I GIVE AS A GUIDE!
* Check with a Toothpick at the 20min mark if Cakes are not done bake for another 3 to 5min
Dust with Powdered Sugar or you can top with a simple vanilla Glaze
Garnish with Fresh Fruit or Serve with Ice Cream!
#minibundtcakes#minipoundcakes#poundcakerecipe
Youtube video by Baking With Charlayne
Webcarefully read the recipe. If the recipe you’ve got your eyes on is for a single square cake pan or loaf pan, you should double the recipe to fit a deeper bundt pan, according to. The lemon bundt cake itself isn’t overpowering with lemon flavor, but it still has a nice lemon flavor to it. If you’re a total lemon fanatic (like me!), then you can definitely add a bit more lemon zest to the batter.
(this will take about an hour). Invert cake onto a serving plate. If possible, refrigerate the cake for 24 hours before adding the icing. This will get the full flavor you’re used to in nothing bundt cakes. I used these ingredients for the icing. Soften cream cheese and butter. Webplease fill out this field. Log in my account. My profile saved items & collections add a recipe shopping list help log out magazine.
The lemon bundt cake itself isn’t overpowering with lemon flavor, but it still has a nice lemon flavor to it. If you’re a total lemon fanatic (like me!), then you can definitely add a bit more lemon zest to the batter. Weballow cake to cool in pan completely. (this will take about an hour). Invert cake onto a serving plate.
Weballow cake to cool in pan completely. (this will take about an hour).
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If you’re a total lemon fanatic (like me!), then you can definitely add a bit more lemon zest to the batter. Weballow cake to cool in pan completely. (this will take about an hour). Invert cake onto a serving plate. If possible, refrigerate the cake for 24 hours before adding the icing. This will get the full flavor you’re used to in nothing bundt cakes.