Already have an account?
Get back to the
Dessert

Mini Lemon Curd Bundt Cakes

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

Serving Size:

12

Active Time:

30 min.

Total Time:

1½ hrs.

Ingredients

  • 1 (16.5 oz.) pkg. lemon cake mix
  • ⅓ cup plain Greek yogurt
  • 3 lemons
  • 1 (8 oz.) pkg. cream cheese, at room temp.
  • ½ cup prepared lemon curd
  • 1 cup sugar

Instructions

  1. package directs, substituting Greek yogurt for oil. Zest and juice 2 lemons. Stir 2 Tbs. lemon juice and 2 tsp. lemon zest into batter. Pour batter into prepared pans. Bake 25 min.
  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 min. Remove lemon slices to paper towel–lined plate; let dry.
  3. Using electric mixer on medium speed, beat cream cheese and lemon curd 2 min. Spoon mixture over cakes. Garnish with candied lemon slices.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.