Tiny, lightweight, and undeniably zesty with lemon flavor, these mini Limoncello Bundt cakes are perfect for the sunny season.
Their small stature makes them perfect for picnics, brunches, or a sophisticated afternoon coffee gathering—plus, the hint of Limoncello adds a mature touch that is bound to wow your guests.
This recipe will yield 20 charming miniature cakes, providing ample portions for sharing.
Mini Lemon Cellos Bundt Cake Recipe
Makes: 20 small cakes (about 60 ml / 1/4 cup per cake)
Prep time: 30 minutes
Bake time: 25 minutes
Also read
This Single Tip Ensures You Achieve the Ideal Cookie Consistency Each Time
These Buttermilk Pancakes Will Transform Your Morning Meal
Ingredients
- 2 organic lemons (rind + juice)
- 250 grams (8.8 ounces) of chopped white chocolate coating
- 300 grams (10.5 ounces) of blanched almonds
- 8 eggs, separated
- 200 grams (1 cup) of sugar
- 1 envelope of vanilla pudding mix
- 70 ml (⅓ cup) of Limoncello (substitute lemon/lime juice for a child-safe alternative)
- 300 grams (10.5 ounces) of raspberries
- 150 milliliters (⅔ cup) of fruit juice (raspberry or strawberry work well)
- 1 packet vanilla sugar
- 1 tbsp cornstarch
- 30 grams (1/4 cup) confectioners' sugar
- Butter, to grease the molds
- 20 mini Bundt pans (silicone forms work best)
Instructions
-
Prepare the ingredients
- Rinse the lemons with hot water, pat them dry, and proceed to zest and juice them.
- In a food processor, grind the white chocolate and almonds together until fine.
- Whisk the egg yolks together with half of the sugar until they become light and creamy. Mix in the chocolate-almond blend, lemon zest and juice, along with the vanilla pudding powder.
-
Make the meringue
- Whip the egg whites until they become stiff. Slowly incorporate the leftover sugar and keep whipping until the mixture becomes shiny and thick.
- Lightly incorporate the egg whites into the mixture.
-
Bake
- Preheat the oven to 160°C (320°F) using top and bottom heat.
- Grease the Bundt molds lightly with butter and spoon in the batter evenly.
- Bake for 25 minutes, or until lightly golden. Allow it to cool entirely before carefully removing them from the molds.
- Pour Limoncello or lemon juice over it while it’s still mildly warm.
-
Prepare the compote
- Wash the raspberries.
- In a saucepan, combine the fruit juice, vanilla sugar, and cornstarch using a whisk. Allow it to come to a boil, then incorporate the raspberries. Set aside to let it cool down.
-
Serve
- Dust the cakes with powdered sugar and serve them topped with a dollop of raspberry compote.
Tip: These cakes preserve their quality in the freezer, allowing you to have a bright and zesty lemon delight at hand whenever the craving hits.
This recipe drew inspiration from Freundin .
Also read
Costco Recalls Pre-Made Sandwiches Following Listeria Scare
3 Ingenious Dishwasher Tricks for Ultimate Cleanliness That You Might Not Have Discovered Yet
Shift Aside, Avocado: The Latest Breakthrough in Breakfast Breads Revolves Around Pickled Flavors
Kitchen Secret Revives Orchids: How Dry Yeast Sparks a Blooming Miracle
recall notice: Organic Pumpkin Seeds Removed from Stores
