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!
Author: Elizabeth Shaw
1cupwhite whole wheat flour
1/2cupplain Greek yogurt
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.
If you don't have a bundt cake pan, feel free to make these into cupcakes!