Four Citrus Mini Bundt® Cakes

Name: Four Citrus Mini Bundt® Cakes
Prep time: 30 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: Cake; 1 cup sugar; 1/2 cup Land O Lakes® Butter softened; 2 large Land O Lakes® Eggs; 1/2 cup buttermilk *; 1 teaspoon vanilla extract; 1 teaspoon freshly grated lemon zest; 1 teaspoon freshly grated lime zest; 1 teaspoon freshly grated orange zest; 1 teaspoon freshly grated grapefruit zest; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; Glaze; 1/2 cup sugar; 1/4 cup Land O Lakes® Butter; 1/4 cup freshly squeezed grapefruit juice; 1/2 teaspoon freshly grated grapefruit zest; Land O Lakes® Heavy Whipping Cream sweetened, whipped, if desired

Fresh citrus flavors and tender pound cake come together in these brunch-ready mini Bundt® cakes.

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30 min

Prep Time

1 hr 30 min

Total Time

servings

Ingredients

Cake

1 cup sugar

¹/₂ cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

¹/₂ cup buttermilk

1 teaspoon vanilla extract

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated lime zest

1 teaspoon freshly grated orange zest

1 teaspoon freshly grated grapefruit zest

1 ¹/₂ cups all-purpose flour

¹/₄ teaspoon baking powder

¹/₄ teaspoon baking soda

¹/₄ teaspoon salt

Glaze

¹/₂ cup sugar

¹/₄ cup Land O Lakes® Butter

¹/₄ cup freshly squeezed grapefruit juice

¹/₂ teaspoon freshly grated grapefruit zest

Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

*Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.

How to make

STEP 1

Heat oven to 325°F. Grease and flour individual 6 mini Bundt® cakes pan; set aside.
STEP 2

Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, until well mixed. Add buttermilk, vanilla and lemon, lime, orange and 1 teaspoon grapefruit zest. Continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed just until moistened.
STEP 3

Spoon batter evenly into prepared pan (about 1/2 cup batter for each cake). Bake 20-25 minutes or until toothpick inserted in center comes out clean.
STEP 4

Combine all glaze ingredients in 2-quart saucepan while cakes are baking. Bring to a full boil. Boil 3 minutes or until light golden brown. Poke bottoms of cakes all over with fork; leave in pan. Drizzle half of glaze over bottoms of warm cakes. Let cakes cool 10 minutes. Invert cakes onto cooling rack; glaze tops with remaining glaze. Let stand 30 minutes or until glaze is set.
STEP 5

Serve with sweetened whipped cream, if desired.

Read the Story Behind the Recipe

Tip #1

To make in a regular 12-cup Bundt® pan, double cake ingredients and bake 55-60 minutes or until toothpick inserted into center comes out clean. Double glaze ingredients; follow remaining directions accordingly.

280 Calories

13 Fat (g)

65 Cholesterol (mg)

200 Sodium (mg)

38 Carbohydrates (g)

1 Dietary Fiber

3 Protein (g)

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