Mini Easter Lemon Bundt Cakes

A delicious springtime treat, baked to golden perfection and topped with a pastel Crayola food coloring glaze and jellybeans. Perfect for Easter brunch, gifting, or festive gatherings!

Servings:

Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 mini cakes
Author Lise Sullivan Ode

For the lemon cakes

Ingredients:

1 box Lemon cake mix prepared according to package directions
6 Tbsp Butter, softened (for greasing the mini-Bundt pan)

Directions:

1. Preheat the oven to 350°F. Generously grease a mini-Bundt pan with softened butter (ours
makes six cakes at a time) and set aside.

2. Prepare the cake mix as directed and pour into the pan, filling each mold about 2/3 full.
Bake for 25 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then
invert onto a cooling rack. If you have extra batter, clean and re-grease the pan and
repeat. Once cooled, trim the bottoms of the cakes so they sit flat.

For the lemon glaze

Ingredients:

1 cup powdered sugar
1 teaspoon butter, melted
1 teaspoon honey
2 tablespoons lemon juice
Crayola® Food Color Pink, Yellow and Blue

Directions:

For the glaze, mix all ingredients in a medium bowl until smooth. Divide into three bowls
and tint with Crayola food coloring. Drizzle over cakes and top with jellybeans.

Mini Easter Lemon Bundt Cakes

For the lemon cakes

For the lemon glaze

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