Monday, August 17, 2015

Almond Flour Mini Lemon Bundt Cakes

Have you noticed a bundt cake craze lately? It seems like every bakery and cakery in the nation is whipping up a full line of delicious, mouth watering bundt cakes, in almost every flavor you can imagine. Yes, I think we have "bundt" on the brain, which is probably what led me to today's recipe.

I absolutely love our almond flour. When it comes to a gluten-free, grain-free alternative, nothing bakes, creates, and tastes as good as our Blanched Almond Flour. It's the finest ground flour out there and makes every dish you create positively amazing. I may be a bit biased, but I love it.

Using our impressive Blanched Almond Flour and with the help of an all new tool here at the Honeyville Kitchen, the USA Pan Swirl Cupcake Pan, we've baked up a batch of the softest, moistest bundt cakes you'll ever find. And because their made with our Almond Flour, they're completely gluten-free. You can't beat that! Get ready, it's time to bake up some Almond Flour Mini Lemon Bundt Cakes!

1/2 cup Butter, softened
4 oz Cream Cheese
1 cup Sugar
5 Eggs
1 tsp Vanilla
1 1/2 cups Honeyville Blanched Almond Flour
1 tsp Baking Powder
Dash of Salt
Zest from 1 Lemon
Juice from 1 Lemon

Cream Cheese Topping:
4 oz Cream Cheese
1/4 cup Butter, softened
1/2 tsp Vanilla
1 1/2 cups Powdered Sugar

Yields: 6 mini bundt cakes

Preheat oven to 350 degrees.


In a large bowl, cream together butter, cream cheese, and sugar with an electric hand mixer.


Add eggs, vanilla, almond flour, baking powder, salt, lemon zest, and lemon juice and mix until a smooth batter forms.


Lightly grease your USA Pan Swirl Cupcake Pan. Gently pour batter into each cup until full.


Bake at 350 degrees for 20-25 minutes. Remove and allow bundt cakes to cool in pan for 20 minutes.


When cooled, turn out on to a wire rack. Next, make your topping by combining butter, cream cheese, vanilla, and powdered sugar in a mixing bowl and whisking together until a soft frosting forms.


Pipe on to the top of the cakes, then serve.


This is why people are in a bundt cake craze! Light, fluffy, and packed full of so much lemon flavor, these cakes are sure to be a hit wherever you go. The cream cheese topping gives the perfect combination of delicious sweetness with the cake, and the USA Pan Swirl Cupcake Pan bakes each bundt up to absolute perfection. Be careful, you may not be able to eat just one!


This is what bundt cake bliss is all about, and who knew you could have your gluten-free cake, and eat it too!


Anonymous said...

Have you made this recipe in a regular size bundt pan? How long would you bake it for? I don't have the cute little mini pan, yet, and I would love to surprise the family with this wonderful lemon dessert.

In The Kitchen With Honeyville said...

We have not ever made it in a regular sized bundt pan, but have made it in a regular cake pan. If you search our blog for the Almond Flour Lemon Cake recipe, you'll see the steps there. This is the same recipe, but using our Swirl Cupcake pan, which is awesome! Trust me, you want to get your hands on this pan!