I often go into second-hand stores and go straight to the Homeware section. You can always find some really nice baking pans, tools, or even just find inspiration from what you can find. Last time I went in, I found this mini bundt cake pan. I was so excited and got instantly inspired. Bundt cakes are gorgeous on their own, they make a statement on your table. These mini ones however, will definitely impress anyone you make them for.
I added a dollop of lemon curd to the top of these cakes to bump up that delicious, fresh lemon flavour. However- if you do not want to do the extra step of making and cooling the lemon curd before hand, you can buy pre-made curd, or you can omit it all together. There is lots of gorgeous lemon flavour from the zest we add to the cake, and you also get the zing from the lemon sugar icing on the top. I just added the curd because I like the flavour, and truth be told I already had some made in the fridge.
Now, you may ask, what is the difference between a Bundt cake and a normal cake? The answer simply is that a Bundt cake is one that is made in a bundt pan. (It seems obvious- but there is reasoning) The traditional bundt pan has a hollow middle, so more of the cake batter is touching the edges of a pan than that of a regular cake pan. Therefore, there is more of the batter that is being exposed to high temperatures. This means that bundt cake batter needs to have a higher amount of fat content to create a more moist cake. Bundt pans also require every single bit of the pan to be thoroughly greased before you bake to ensure there is a smooth release at the end of baking. With all of the little grooves and curves this step is very important!
Of course, if you do not have a mini bundt cake pan on hand- don’t worry. You can easily make this into a regular bundt cake. I would double this recipe below to ensure you have enough batter to fill the whole pan.
These really are easy and gorgeous little cakes and I hope you give them a try! If you do, send it to me on instagram @vanillandverbena or use the hashtag #vanillaandverbena.
Even if you just send me a message I really love seeing you recreate my recipes, it brings a big smile to my face!
Ingredients For the Cake: For The Curd: For The Lemon Drizzle Process To Make the Lemon Curd: For The Cakes: For The Drizzle: Put it all together: Note: I glazed my blueberries with some apricot jam that I heated over the stove, this is not necessary but if you want a bit of a shine to your finished blueberries, you can do this as well!
Mini Blueberry Lemon Bundt Cakes
For the Cake:
For The Curd:
For The Lemon Drizzle
To Make the Lemon Curd:
For The Cakes:
For The Drizzle:
Put it all together:
Note: I glazed my blueberries with some apricot jam that I heated over the stove, this is not necessary but if you want a bit of a shine to your finished blueberries, you can do this as well!
Thank you again to everyone for your continued support, I love and appreciate you all.