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Make these cute lemon bundt cakes from scratch and decorate them with lemon glaze and fruit for a delicious summer dessert. These bite sized desserts will pair well with a big pitcher of iced tea at your summer gatherings.
Memorial Day is just around the corner which means the summer entertaining season is starting! After a long snowy winter and a cold rainy spring I am ready to get outside, enjoy the summer sun and relax with my family. And one thing that is always a hit at picnic or barbecue is a big glass of iced tea to quench your thirst.
Get ready for Memorial Day! Hover over the image above to click through and buy your favorite Bigelow Tea from Walmart
Bigelow Iced Tea
I have enjoyed Bigelow Tea for years and I love to make iced tea with their tea bags. Constant Comment Black Tea is my favorite, especially for iced tea, because the hint of orange in the tea gives it a unique taste that you don’t get in store bought tea. There are lots of other flavors that make great iced tea, and you can find a huge selection at your local Walmart. I am planning to try Vanilla Chai Iced Tea this weekend.
Bigelow Tea is American made from a family company that has been around for three generations. They take great pride in their quality tea and ingredients, and you can taste the difference when you brew it.
Making fresh brewed iced tea is quick and easy and it tastes so refreshing when it is freshly brewed. If you don’t usually brew your own iced tea check out the instructions on the Bigelow Tea website to see how easy it is. Iced tea is perfect for cooling off on a hot summer day while you connect with others and make summer memories.
Red White and Blue Dessert
The other thing that goes well with ice tea is lemon, so for Memorial Day this year I am making these cute mini lemon bundt cakes topped off with blueberries and raspberries. Small bite sized desserts work well for picnics, because they don’t require serving utensils or even silverware. I always like to serve a red white and blue dessert on Memorial Day to remind everyone that we are celebrating our country and honoring the men and women who have served it.
In this dessert the white color comes from an easy lemon glaze made by mixing powdered sugar and lemon juice. Even though the glaze tastes very lemony because of the lemon juice and lemon zest it dries as a pure white, which contrasts well with the fruit. I used raspberries and blueberries to decorate the mini bundt cakes. These fruits are the perfect size for the cakes and the perfect colors for a patriotic summer celebration.
Make these cute lemon bundt cakes from scratch and decorate them with lemon glaze topped with blueberries and raspberries for a delicious summer dessert.
- 2 lemons to get 4 T lemon juice and 2 T lemon zest
- 1 cup butter
- 2 1/4 cup sugar
- 3 eggs
- 1 cup buttermilk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 lemon to get 2 T lemon juice and zest
- 1 cup powdered sugar
- 1 teaspoon butter melted
- blueberries and raspberries
Preheat the oven to 325. Spray the bundt cake pans with cooking spray.
Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
Put the flour in a bowl and stir in the baking soda and salt.
Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes.
Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
Let the cakes cool completely before glazing.
Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
Mix the glaze until it is smooth and drizzle over the cakes. Top with fruit.
Nutrition facts are estimates.
Tips for Making these Lemon Bundt Cakes
- I used a bundt cake pan which makes pretty small cakes, about the size of a mini-muffin. In this pan the recipe makes about 30 cakes. You could use the recipe for a larger size bundt cake pan just by increasing the baking time. A full size bundt cake pan would take about an hour to bake.
- The recipe calls for zesting and juicing some lemons, which does take some time and effort, but it is worth it! You could skip the lemon zest and use bottled lemon juice, but the cakes won’t taste nearly as lemony and delicious.