View cart background image
Get Timely and Delicious Recipe Updates

Lemon-Lime Miniature Bundt Pound Cakes

Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  1 Hour 20 Minutes
  Makes about 10
A citrusy lemon-and-lime glaze tops these elegant miniature bundt cakes.
For the Miniature Bundt Pound Cakes:
2 1/2 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
For the Lemon-Lime Glaze Topping:
2 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons heavy whipping cream
2 teaspoons grated lemon peel
2 teaspoons grated lime peel
Lemon-Lime Miniature Bundt Pound Cakes Recipe at
Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.

Combine lemon juice, lime juice, lemon peel and lime peel. Stir into Bundt cake batter. Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely.

Place powdered sugar in small bowl. Add juices, cream and peel and stir until mixture is smooth. Let stand until icing falls in heavy ribbons from spoon, about 10 minutes. Makes about 1 cup.

Drizzle over Bundt cakes. Let stand until icing sets. Store in airtight container at room temperature up to 1 day.

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cakes for Easter
 Beautiful Bundt Cakes
Nutrition Facts per Serving
Yield:   Makes about 10
Calories: 686
Fat. Total: 32g
Fiber: 1g
Carbohydrates, Total: 96g
Sodium: 168mg
% Cal. from Fat: 42%
Cholesterol: 214mg
Protein: 7g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Maxine, ON Reviewed: 04/14/2009
Lemon-Lime Minature Bundt Pound Cakes
This was a scrumptious cake. I made it one big bundt pan instead of the 10 little ones. I will make this every special holiday for sure.
143 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.