Mini Lemon Rosemary Bundt Cakes


1 1/2 Cups Cake Flour

2 tsp. Rosemary (Fresh, Finely Chopped)

1 1/2 tsp. Baking Powder

1 tsp. Salt

115 g. Butter

1 Cup Sugar

1 1/2 tsp. Lemon Extract

1 tsp. Vanilla Extract

2 Eggs

2/3 Cup Milk

1 T. Lemon Zest

3 T. Lemon Juice


Preheat Oven to 350 Degrees.

Whisk together all dry ingredients. Cream Butter and sugar. Slowly add lemon and vanilla extract. Beat in one egg at a time. Alternate folding in flour mix and milk taking time to carefully scrape down sides. Add lemon zest, juice, and rosemary.

Spray pan with cooking spray and fill 2/3 way full. Bake until tooth pick comes out clean, about 15-20 depending on size of bundt. Cake should be golden brown.

Top with powdered sugar or glaze.

Presented By: The Sweetery

Date: March 11, 2014


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