Hibiscus-Lemon Mini Bundt Cakes Recipe | Recipe Iseasy Kitchen
Level: Easy
Yield: 6 mini hibiscus-lemon Bundt cakes
Total: 2 hr
Active: 45 min
Imagine the zesty burst of lemon mingling with the exotic floral whisper of hibiscus tea in these irresistible mini Bundt cakes. Perfect for a sunny brunch or elegant dessert, their moist sour cream crumb and vibrant glaze will steal the showbake them now and elevate any occasion!
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 673
Total Fat: 29 g
Saturated Fat: 16 g
Carbohydrates: 99 g
Dietary Fiber: 1 g
Sugar: 74 g
Protein: 6 g
Cholesterol: 128 mg
Sodium: 298 mg
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons lemon-hibiscus tea leaves (from about 4 tea bags), crumbled with your fingers
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice (from about 1 large lemon)
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup sour cream
- Cooking spray
- 2 cups confectioners' sugar
- Jarred hibiscus flowers in syrup, chopped, for topping, plus 2 tablespoons syrup
Directions
- Heat the oven to 350F. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using a mixer on medium-high speed, blend the granulated sugar, crushed tea leaves, and lemon zest for about 1 minute until fully incorporated. Add the butter, beating and scraping the bowl as needed until pale and fluffy, 3 to 5 minutes. Add the eggs one at a time, mixing after each, then the vanilla. On low speed, gradually add the flour mixture in three additions, alternating with the sour cream. Increase to medium-high and mix until smooth.
- Generously coat a 6-cup mini Bundt pan with cooking spray and lightly flour, tapping out excess. Divide batter evenly among cups, filling two-thirds full. Bake until golden and springy, 27 to 32 minutes. Cool in pan on a wire rack 10 minutes, then transfer cakes to rack to cool completely.
- Whisk confectioners' sugar, lemon juice, and hibiscus syrup in a medium bowl until smooth and pourable (add a touch of water if too thick). Drizzle over cooled cakes, letting it cascade down. Top with chopped hibiscus flowers. Let glaze set 20 minutes before serving.
These tender cakes blend tart lemon brightness with hibiscus's subtle floral magic, topped with indulgent glaze for a moist, unforgettable treat. Simple to make with pantry staples, they're your ticket to wow-worthy baking bliss!
Photograph by Ryan Liebe
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