Going into the summer, desserts with fruit are always a popular choice, and today I am inspired by Yolanda Foster of Real Housewives of Beverly Hills fame. On the show, Yolanda is the understanding, calm woman of the group always looking for harmony. She’s the Yoda of Bravo reality television. In earlier seasons, Yolanda could be found roaming her estate picking lemons from her lemon tree. She cooks with lemons; she cleans with lemons; she even wears lemons. Basically, Yolanda loves lemons. And why shouldn’t she? Lemons are one of the best fruits to cook or bake with.
These lemon glazed mini bunt cakes are fancy cupcakes, and they are super easy. Don’t let the 2-hour time scare you away. I included the prep time and the cool down time between baking and glazing. Trust me, this dessert is easy. There are only three-ish ingredients, not including the eggs and oil for the box cake. Speaking of box cakes, I am not wholly opposed to using box mixes. If I have the time, I try to make things from scratch, and for certain recipes, it is a necessity to ditch the box mix, but this recipe is not one of them.
Using a white cake mix provides a nice fluffy base for this dessert and lets the glaze take center stage. The glaze has a strong lemon flavor without tasting too sour. If you want to impress your friends and family even more, you can add yellow food coloring to the cake to really fancy it up and connect with the lemon flavor.
Lemon Glazed Mini Bunt Cakes
- Box of white cake mix (I used Pillsbury Moist Supreme Classic White Cake) + ingredients needed to make cake
- 2 cups powdered sugar
- 3 to 4 tablespoons fresh lemon juice (I used a whole large lemon. This came to about 4 tbs.)
- Mix up the white cake mix and bake in a mini-bunt cake tray (or a cupcake tin) referring to directions on the back of the box. Let cakes completely cool.
- Mix powdered sugar with lemon juice. Using the proportions above, the lemon glaze will be very lemony. If you want just a hint of lemon, substitute 1 to 2 tablespoons of water.
- Pour one spoonful on top of each mini bunt cake. Let the glaze settle and drip over the sides.
- Serve or store in an airtight container.