Craving something light and fresh? Then these Mini Lemon Bundt Cakes are just for you! Filled with heart-healthy omegas and just the right amount of sweetness, they’ll make you rethink your coffee shop pastries!
Who doesn’t love mini bundt cakes?
Seriously. If you don’t, then please tell me why!
For those of you who aren’t Costco members, let me let you in on a little secret… their bakery items are A-M-A-Z-I-N-G.
Okay, I may be a little bias because some of the fondest memories of my childhood are going to Costco and coming home with one of their Almond Poppyseed Muffins that were SO GOOD!
Flash forward and my interest in nutrition and how I nourished my body was high on my radar.
Then I learned those bad boys had nearly 650 calories, over 80 grams of total fat and less than 2 grams of fiber.
Though I am definitely a big proponent as you know of eating everything in moderation, I just new there was a way I could make a simple swap with these mini lemon bundt cakes that would be equally as delicious!
How do you make healthier mini bundt cakes?
The possibilities are endless, but here’s what worked for me for these mini lemon bundt cakes!
Right off the bat I knew I was going to replace the poppyseed with a chia seed because not only is the chia seed packed with fiber and protein, it provides antioxidants and omega-3 fatty acids.
Plus, the texture of the chia seed in baking reminds me so much of the poppyseed, it really is a great simple swap!
I made a few other adjustments, like using fresh lemon juice in place of almond extract to make it a nut free muffin and swapping the butter for yogurt and whole wheat flour instead of the the all purpose.
You can also use a gluten-free flour though (like the almond used in those Breakfast Cake Pops) to make this gluten-free!
Or, swap in a dairy free yogurt and milk if you’re sensitive to dairy.
Mini Lemon Bundt Cakes
- 1 cup white whole wheat flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1/2 cup milk
- 1 tbsp chia seeds
- 2 tbsp lemon juice
- 3 tsps lemon zest divided
- 1/4 cup powdered sugar
- 1 tbsp milk
- Preheat oven to 350 degrees F.
- Combine flour, baking powder and salt in a small bowl.
- In large bowl, mix sugar, vanilla, yogurt, egg, milk, chia seeds, 4 teaspoons of lemon juice, and 2 teaspoons of lemon zest together.
- Slowly add dry into the wet ingredients.
- Spray mini bundt cake pan with cooking spray (make sure to spray all the areas so it's easy to remove bundt cakes after cooking!)
- Pour batter into mini bundt cake pan (will yield about 8 bundt cakes).
- Cook for 18-22 minutes, or until toothpick comes out clean.
- While cooking, make the icing by mixing powdered sugar, milk and remaining lemon juice and zest in a bowl. Set aside.
- Remove bundt cakes from oven when baking completes and let cool on a wire rack. Drizzle with icing after they have cooled and enjoy! Store in an airtight container in the fridge for up to 1 week.
I’d love to hear what you think about this recipe! Feel free to comment below or tag me on Facebook or Instagram. If you decide to give them a try, be sure to tag me and use the #ShawKitchen so I can reshare!
Happy Cooking, friends!