Four Mini Lemon Bundt Cakes on a platter.

Mini Lemon Bundt Cakes

Prep time: 10 mins
Total time: 40 mins
Servings: 6 mini cakes

Ingredients

  • CAKES
  • 1 box Krusteaz® Meyer Lemon Pound Cake Mix
  • ¾ cup Water
  • 10 tbsp Butter, melted
  • 1 Egg
  • 1 cup Blueberries
  • GLAZE
  • 1 pouch Meyer lemon glaze mix
  • 1½ - 2 tbsp Fresh lemon juice
  • Zest of one lemon

Directions

STEP 1

Heat oven to 350°F. Lightly grease mini-Bundt cake pan.

STEP 2

Stir together water, melted butter, egg and cake mix until blended. Gently fold in blueberries. Spoon batter into pan, dividing evenly.

STEP 3

Bake 20-23 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes. Invert pan and release cakes.

STEP 4

Glaze: Combine glaze mix, lemon juice and zest until desired consistency. Drizzle over cooled cakes and garnish with fresh lavender, if desired.