mini-lemon-curd-bundt-cakes - First for Women

Mini Lemon Curd Bundt Cakes

food & photo

Yields 12 servings
Total Time 1 hour, 30 minutes
Prep Time 30 minutes
Cook Time 1 hour

An easy cream cheese glaze and candied lemon slices give these easy treats a bakeshop-beautiful finish.

Ingredients

  • 1 16.5-oz. package lemon cake mix
  • 1/3 c plain Greek yogurt
  • 3 lemons, divided
  • 1 8-oz. package cream cheese, at room temp
  • 1/2 c prepared lemon curd
  • 1 c sugar

Instructions

  1. Heat oven to 350 degrees Fahrenheit. Grease and flour 12 mini Bundt pans. Prepare cake mix as package directs, substituting Greek yogurt for oil. Zest and juice 2 lemons. Stir 2 tablespoons lemon juice and 2 teaspoons lemon zest into batter. Pour batter into prepared pans. Bake 25 minutes.

  2. Cut remaining lemon in half lengthwise; slice each half into very thin half-moons. In pan over high heat, bring 1 cup sugar and 1 cup water to a boil; simmer 2 min. Add lemon slices; simmer 10 minutes. Remove lemon slices to paper towel–lined plate; let dry.

  3. Using electric mixer on medium speed, beat cream cheese and lemon curd 2 minutes. Spoon mixture over cakes. Garnish with candied lemon slices.