Hello, everyone! I’m back in the kitchen having some fun! We have been enjoying very hot weather these days, and nothing sounds better than lemonade.
Well, in this case, lemonade bundts.
I used fresh lemons in the cake and frosting, and, well, eating these cakes is like drinking fresh lemonade! If you love lemons, this one’s for you.
The recipe is super fast and easy. I typically don’t use box cake mixes, but in this case, it worked perfectly and was fast, which is what I was after.
Follow the direction on the box of a white cake mix ( I used Duncan Hines). Add the juice of freshly squeezed lemon.
Spray a cupcake or mini bundt pan with vegetable spray. (I used a mini bundt pan.) Sprinkle some flour into the pan, and tap away the extra.
Pour the batter into the pan. Fill each cup three-quarters full, and bake according to the cake box’s directions. (I find the recommended cooking time is usually too long, so I lessen the cooking time by a few minutes to keep the cake moist.)
Here I used my favorite frosting: Lemon Cream Cheese.
- 1 8oz. package cream cheese, softened
- 1 stick butter at room temperature
- 4 cups confectioner’s sugar
- Freshly squeezed lemon juice added to taste
Mix butter, cream cheese and lemon juice in a mixer at medium speed. Add confectioner’s sugar. Blend until smooth.
I decorated each cake with a small lemon wedge, sprig of mint and yellow and white straw.
That’s it! Find a cool spot in the shade and enjoy this sweet summertime treat!
linked to Bloom Designs