These spring Mini Bundt Cakes are made from scratch and are perfect for snacks or a Sunday Brunch dessert. It’s the perfect 3-bite treat and the colors are fun and pastel and they are oh so moist.
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Why this recipe will wow your friends
My inspiration for these treats is the longer evenings and the birds singing in the morning and the sun shining on my face as I take walks and get my exercise. But mostly for all the beautiful colors that we have to celebrate. You can see them in the flowers, trees, sky and everywhere you look.
This recipe can be made in just about 30 minutes except for the 10-minute cool time before decorating. You can speed that up in the refrigerator if you choose.
The lemon flavor of the cake is so good and if lemon isn’t your thing, you can change the flavoring to almond, orange, or vanilla.
Ingredients
- This recipe calls for basic ingredients, butter, all-purpose flour, eggs, baking soda, baking powder, salt, sour cream, lemon extract, and zest.
How to make this recipe
- Preheat oven to 350 degrees and spray your mini pan with cooking spray
- Cream 1 stick of unsalted butter and 1 cup of sugar in a stand mixer.
- Add the 2 eggs one at a time and the lemon extract. Add the lemon zest.
- In a small bowl, sift the next 4 dry ingredients, flour, salt, baking powder, and baking soda.
- Add the dry ingredients into the wet mixing bowl alternately with the sour cream.
- Fill the bundt pan 2/3 of the way full.
- Bake at 350 degrees for 18 minutes Let cool and decorate.
- Mix powdered sugar with lemon juice to desired consistency and drizzle over the top of each bundt cake.
- Optional: If using the coconut, place it in a bowl and add a few drops of green food color, mix it around, and let dry. You can do this ahead of time.
- Melt your preferred color candy melts into a piping bag or baggie for 30 seconds at a time, and drizzle over the lemon glaze. Use as many colors as you desire. While still wet, add some coconut and a few Robins Eggs or Jelly Beans.
Extra items I used
I used a mini bundt pan from Wilton and made a lemon cake batter from scratch. You could use a box mix if you prefer. I baked them for 18 min and then let them cool. In the meantime, you can make the lemon glaze.
When they are cool, drizzle the lemon glaze on top. Then I used the pink candy melts and put them into a piping bag and heat them in the microwave for 30 seconds 2 – 4 times. Then drizzle back and forth and do the same with the yellow, and blue candy melts.
Let them cool and start on the coconut. I added a drop of green food coloring and a drop of water and mixed in the coconut in a small bowl. I added a small amount of coconut to each cake and then added a few eggs on top. You can use jelly beans or robin’s eggs on these spring bundt cakes.
Notes and Expert Tips
You can make these adorable little mini bundt cakes year-round. You can just add the lemon glaze on top and not add the candy melts or coconut. You can also do a chocolate glaze if you prefer.
Remove the cakes within 10 minutes to prevent them from sticking in the pan.
Store them before iced in a sealed freezer container. Freeze for up to 2 months or store for up to 7 days in a sealed container in the refrigerator. Decorate after thawed or at room temperature.
Add orange zest or orange juice instead of lemon for a different option. You can also add some lavender buds for a lemon lavender option.
FAQ’S
Yes, you can use a cake mix instead of making it from scratch. You may have to test the timing.
No, you can use vanilla, almond, or orange extract.
You can make it without the coconut and Robins Eggs. You can omit the candy melts and just use the glaze and choose any food coloring to add to the glaze.
Related Recipes
If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.
Spring Nest Bundt Cakes
Ingredients
- 1 stick softened butter
- 1 cup sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract or few drops lemon oil
- 1 3/4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
Icing
- 1 cup powdered sugar More if Needed
- 2 tablespoons Fresh Lemon Juice use the lemon you zested from
- 1 Cup Coconut flakes Unsweetened
- Candy Melts Your favorite colors
- Robins Eggs Or Jelly Beans
- Green gel coloring For coconut
Instructions
- Preheat oven to 350 degrees and spray your mini pan with cooking spray
- Cream 1 stick of unsalted butter and 1 cup of sugar in a stand mixer.
- Add the 2 eggs one at a time and the lemon extract.
- Add the lemon zest.
- In small bowl, sift the next 4 dry ingredients, flour, salt, baking powder and baking soda.
- Add the dry ingredients into the wet mixing bowl alternately with the sour cream.
- Fill the bundt pan 2/3 of the way full.
- Bake at 350 degrees for 18 minutes Let cool and decorate.
- Mix powdered sugar with lemon juice to desired consistency and drizzle over the top of each bundt cake.
- Optional: If using the coconut, place it in a bowl and add a few drops of green food color and a drop of water, mix it around incorporating the coconut. You can do this ahead of time.
- Melt your preferred color candy melts into a piping bag or baggie for 30 seconds at a time, and drizzle over the lemon glaze. Use as many colors as you desire. While still wet, add some coconut and a few Robins Eggs or Jelly Beans.
Tina Marie (Sawyer Roberge) says
These look so amazing and delicious! I love the decorations on the top.
Candi Elm says
Thanks for stopping by and sharing your sweet comment.
Elizabeth says
Such adorable little cakes! I bet they taste amazing too 🙂
Candi Elm says
They are a lot of fun and they do taste pretty good, plus the kids love them. They do take off the coconut and then eat the rest.
Jen says
How cute are these?! I love that they are small so you get the perfect portion every time.
Candi Elm says
They are just the right size. Thanks for stopping by.
Kirsten says
Can I just tell you that lemon bundt cake is my favorite? After I saw that in your recipe I was hooked, and now I am definitely making these for Easter. The question is, will I eat them all myself or share them? Pinning!
Candi Elm says
Lemon is my favorite too. Thanks for pinning.
Ashley ~ 3 Little Greenwoods says
YUM! Thanks so much for the recipe. These would be perfect for Easter!
Candi Elm says
You are welcome, they are so cute for Easter, I hope you get to try them.
Liisi says
These look so colorful and delicious 🙂
Candi Elm says
Thank you for stopping by, they are really colorful arent they?
Shelly says
These look so good. I LOVE lemon! and coconut! I am going to try it with gluten free flour and see if it turns out. Also, love the little bunny. Super cute!
Candi Elm says
I bet they would be great gluten free. Thanks for stopping by.
Mary Beth|Cupcakes and Crinoline says
These look so pretty and tasty! Thank you so much for sharing at this week’s Project Inspire{d} ~ pinning 🙂
Ashley says
Hi there! Visiting from Wine’d Down Wednesday. These are so adorable! Thanks so much for sharing!
Amanda says
This recipe looks absolutely delicious. Can’t wait to try it and see if it is a hit with my boys. Stopping by from the Create Link Inspire Party!
Amanda
http://www.queenofthelandoftwigsnberries.com
Lou Lou Girls says
This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls
Teresa says
They look so pretty!
If you have time, I would love for you to come and share this post over at the Really Crafty link party that is live right now! http://keepingitrreal.blogspot.com.es/2016/03/welcome-to-the-really-crafty-link-party-11.html).
Amanda @ The Kolb Corner says
These are so cute and look delicious! Pinned. Thank you for sharing at Merry Monday!
Cynthia Rusincovitch says
I love the multiple colors of frosting you use on top of the cakes. Made it look more unique and springy! Thanks for linking up with Delicious Dishes Recipe Party!
Jamie says
Those are adorable!! What a fun twist on what you can do with a pan, I love it! Thank you for sharing with us at the #HomeMattersParty