Description
These bright and citrusy mini bundt cakes are packed with lemon flavor, poppy seeds, and a sweet glaze. Topped with fresh berries, they make the perfect dessert for any occasi
Ingredients
Cake:
-
1 box lemon cake mix
-
3.4 oz Jello lemon instant pudding mix
-
4 large eggs, lightly beaten
-
3/4 cup water
-
Zest of 1 lemon
-
1/4 cup lemon juice
-
3/4 cup sour cream
-
1/4 cup canola oil
-
1 tablespoon poppy seeds + 1 teaspoon
Lemon Glaze:
-
Zest of 1 lemon
-
Juice of 1 large lemon (or more if needed)
-
2 cups powdered sugar
Berry Topping:
-
1 pint blackberries
-
1 pint raspberries
-
1 pint blueberries
-
2 pints strawberries, hulled and chopped
-
1 tablespoon sugar
-
Powdered sugar, for dusting
Instructions
-
Preheat oven to 350°F (175°C). Grease a mini bundt pan with nonstick spray.
-
In a large bowl, whisk together cake mix and pudding mix.
-
Add eggs, water, lemon zest, lemon juice, sour cream, canola oil, and poppy seeds. Stir until fully combined.
-
Divide batter among 7 mini bundt pans. Bake for 18-22 minutes, or until a toothpick comes out clean.
-
Let cakes cool in the pan for 5 minutes, then turn out onto a cooling rack.
Make the Glaze:
-
Whisk together lemon zest, lemon juice, and powdered sugar until smooth.
Prepare the Berries:
-
In a bowl, gently toss blackberries, raspberries, blueberries, strawberries, and sugar. Set aside to release juices.
Assemble & Serve:
-
Drizzle cooled cakes with lemon glaze.
-
Top with fresh berries and a light dusting of powdered sugar.
-
Serve immediately and enjoy!
Notes
-
Make-Ahead: Cakes can be stored at room temperature for 1 day or in the fridge for up to 3 days.
-
Variations: Swap blueberries for chopped peaches or add a dash of vanilla extract for extra depth.
-
Storage: Keep in an airtight container in the fridge. Glaze just
Nutrition
- Serving Size: 1 bundt cake
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg