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Bundt cakes with eggs
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5 from 10 votes

Spring Nest Bundt Cakes

These cute mini bundt cakes will look so sweet on your Spring or Easter Table. Decorate with Spring colors and mini easter eggs. 
Course Dessert
Cuisine American
Keyword mini bundt cake, spring dessert
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings
Calories 298kcal
Author Candi Elm

Ingredients

  • 1 stick softened butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract or few drops lemon oil
  • 1 3/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream

Icing

  • 1 cup of powdered sugar More if Needed
  • Fresh Lemon Juice
  • Coconut
  • Candy Melts
  • Robins Eggs

Instructions

  • Cream the butter and sugar in a stand mixer.
  • Add the eggs one at a time and the extract.
  • Add the lemon zest.
  • In small bowl, sift the next 4 dry ingredients.
  • Add the dry ingredients into mixer alternately with the sour cream.
  • Bake at 350 degrees for 18 minutes Let cool and decorate.
  • Mix powdered sugar with lemon juice for desired consistency and drizzle.

Notes

You can make the cakes ahead of time and freeze them. Then it's just quick work to decorate them right before serving.

Nutrition

Calories: 298kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 273mg | Potassium: 75mg | Fiber: 1g | Sugar: 31g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg