Mini Lemon Spring Bundts
A scrumptious springtime bundt full of lemon flavor!!
Ingredients
- 1/2 cup butter softened
- 1 1/4 cups sugar
- 3 eggs
- 2 1/4 cup flour
- 2 tsp. baking soda
- Pinch of salt
- 1-153 gm. pkg. instant lemon pudding 4 serving size
- 1/2 cup sour cream
- 1 cup milk
- 1 tsp. lemon extract
- 1 tsp. lemon zest optional
Glaze
- 1 cup icing sugar
- 2-2 1/2 Tbsp. lemon juice
Instructions
- Preheat oven to 350F. Spray a six mini bundt pan and flour and line a 6 muffin pan with liners.
- Mix together the sugar and butter until light and fluffy in a standup mixer with a paddle attachment. Add the eggs one at a time and mix well. Add in the lemon extract and lemon zest if using. Mix in the pudding mix. Mix the flour and baking soda together with a pinch of salt. Alternatively mix in the milk, flour and sour cream, ending with the flour. Beat well for 2 min. Pour the batter into the mini bundt pan and the liners. Bake for 20-30 min. or until light golden brown and they spring back easily. Let cool and remove from pan. Mix glaze together and drizzle before serving.
Nutrition
Serving: 1Calories: 333kcalCarbohydrates: 52gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 76mgSodium: 349mgFiber: 1gSugar: 30g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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