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Mini Lemon Bundt Cakes

Deb Attinella
  • 2019 minutes
  • Serves 18 to 20

INGREDIENTS

Cake:

1 1/2 cups

flour

1/2 tsp

baking soda

1/2 tsp

salt

1 stick

soft butter

1 cup

sugar

3

large eggs

1

large lemon zested

3

tbls fresh lemon juice

1/3 cup

vanilla yogurt (any kind)

1/2 tsp

vanilla extract

Frosting:

4

ozs. cream cheese softened

1 cup

sifted powdered sugar

1/2 tsp

lemon extract

3

tbls milk

Cake:

Frosting: