For the last two years these mini bundt cakes have a special spot on my Easter table. They are delicious, delicate and refreshing. White chocolate icing adds a little sweetness as they are not too heavy and sweet itself.
These bundt cakes stay fresh for a few days. You can bake them in advance and even freeze them (without chocolate icing) and finish just before Easter. You can't ask for more friendly recipe 🙂
Makes about 12-14 mini bundt cakes
- 200 grams butter
- 1 cup sugar
- 5 eggs
- 2 cups flour
- 1,5 lemon, finely grated zest only
- 0,5 cup sour cream 18% fat
- 2 tbsp poppy seeds + more for decorating
- 100 grams white chocolate
- 1 tsp coconut oil + more for greesing the tins
Preheat oven 170 degrees (no fan).
Beat butter with sugar until pale und fluffy.
Add eggs, one after another, beating continuously.
Reduce the mixing speed and add flour.
Mix all the ingredients and make sure they are nicely combined.
Add sour cream and mix everything with a spoon.
Add poppy seeds and lemon zest and mix with a spoon until combined.
Greese the silikon tins with a bit of coconut oil and fill them with a mixture almost to the full.
Bake them for 35-40 minutes (check with the toothpick if they are ready).
Cool them on a rack.
Chop the white chocolate and melt it with a 1 tsp of coconut oil in the water bath.
When the bund cakes are cold decorate the with melted chocolate and some poppy seeds.