Mini lime bundt cakes

Over the years I’ve noticed that I have become increasingly drawn to making smaller, individually portioned desserts, rather than one large cake or pudding. I guess we’re all more health conscious these days, but I still want to eat cake! At least this is how I justified buying yet another cake pan :-P. I have used the same recipe for making 6 lemon baby bundt cakes, substituting lime juice and zest for lemon, to make 12 mini cakes. The recipe is adapted from Nigella’s Baby Bundts, from her book How to be a Domestic Goddess.

125mL (i.e. 1 pottle) plain natural or vanilla yogurt
75g butter, melted
2 eggs
zest of a lime
150g flour
1/2 tsp baking soda
pinch of salt
120g sugar

  1. Preheat the oven to 170°C. Grease the tins very generously.
  2. Thoroughly mix together the yogurt, melted butter, eggs, and lime zest.
  3. Add the flour, baking soda, salt, and sugar; mix well.
  4. Divide the batter among the tins and bake for 15 minutes.
  5. Cool a little in the tins before turning them out to cool completely, right side up.

150g icing sugar
juice of a lime

Mix up the icing with just a teaspoonful of juice, adding slowly as you go to get the consistency you want. Don’t make it too runny or it’ll run off the cakes!

Mini lime bundt cakes

This is a light and rather plain cake – the icing is what makes them stand out. The un-iced cake in the photo is just to show the shape of the cake. With these smaller cakes, there is a higher icing-to-cake ratio with these smaller cakes, which is quite welcome.

Although I liked the lemon version, I much prefer the lime version here. I personally favour the sharper tang of limes over lemons, so that no surprise. I think if you like grapefruit, that would make a great alternative, too.


3 thoughts on “Mini lime bundt cakes

  1. Pingback: Lime syrup cake | Food for the troubled soul

  2. Pingback: Citrus yoghurt almond cupcakes | Food for the troubled soul

  3. Pingback: Grapefruit bundt cake | Food for the troubled soul

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