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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. 
Prep Time10 minutes
Cook Time18 minutes
Cool Time15 minutes
Total Time43 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 346kcal
Author: Candi Elm

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.

Notes

You can make the cakes ahead of time and freeze them in a sealed container. Then it's just a few minutes to decorate them right before serving.
Remove the cakes after 10 minutes of cooling in the pan to prevent sticking. 

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 276mg | Potassium: 117mg | Fiber: 2g | Sugar: 32g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg