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