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MINI CITRUS BUNDT CAKE WITH LEMON CURD & RASPBERRY SAUCE

Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor.
Course Cooking For 2, Desserts
Cuisine Cooking For 2
Keyword Mini Citrus Bundt Cake, Mini Bundt Cake
Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Servings 4
Calories 500kcal
Author pamelashank2015

Ingredients

  • CAKE:
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 6 Tablespoons butter softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/8 teaspoon Fiori Di Sicilia may use 1/4 teaspoon vanilla & 1/4 teaspoon lemon or orange extract to replace this
  • 1 lemon zested and juiced, divided
  • 1 Tablespoon sour cream
  • 3 Tablespoons whole milk
  • LEMON GLAZE
  • 3/4 cup confectioner sugar
  • 1 teaspoon milk
  • 1-3 teaspoons lemon juice
  • remaining zest
  • Place confectioner sugar in a small bowl whisk in milk. Add lemon juice 1 teaspoon at a time to obtain desired consistency to drizzle. Stir in the lemon zest. Drizzle over cooled cake.
  • LEMON CURD
  • 1 cup sugar
  • 3 eggs
  • 1 cup fresh lemon juice
  • 3 lemons zested
  • 1/2 cup unsalted butter melted
  • In a microwave safe bowl whisk together the sugar and eggs until smooth. Stir in the lemon juice, lemon zest,and butter. Cook in microwave at 1 minute intervals, whisking after each,until it is thickened. (Link to original recipe from ALLRECIPES in blog post)
  • RASPBERRY SAUCE
  • 1/2 cup sugar
  • 1 Tablespoon corn starch
  • 1/2 cup water
  • 2 cups frozen raspberries
  • Whisk together the sugar and cornstarch in a medium saucepan. Add the water and bring to a boil. Stir in the raspberries lower to a medium heat and simmer until mixture starts to thicken,about 5 or 6 minutes. Remove from heat and strain through a sieve into a bowl. I press down on the berries with a fork to get all of the juice out. Discard seeds and pour sauce into a small pitcher.

Instructions

  • Preheat oven to 325 degrees F. Spray a 6-inch mini bundt cake pan with no stick cooking spray. Spray all areas very well.
  • In a small mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt;set aside.In a medium size mixing bowl, using an electric mixer, cream the butter. Add sugar and continue to beat until well combined. Beat in the egg, Fiori Di Sicilia, 3 teaspoons of lemon juice, half of lemon zest, and the sour cream.
  • Beat in the flour mixture, alternating half at a time, with the milk. Beat mixture until combined, but do not over beat.
  • Spread batter evenly in the pan. Tap pan gently on counter top three times so air bubbles will rise.
  • Bake about 24-26 minutes, or until cake tester inserted comes out clean. Do not over
  • bake. Remove from oven and allow to set on a wire cooling rack 10-15 minutes. Invert and carefully remove from the cake pan. Cool completely on wire rack. Drizzle glaze on cake and serve with lemon curd and raspberry sauce.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.