Citrus Lust Mini Bundt Cakes with Lemon Curd for #BundtaMonth

Citrus Lust Mini Bundt Cakes are topped with homemade lemon curd for a gorgeous and deliciously sweet and tart dessert that will delight fancy guests and family alike.

I’m just wondering if anyone out there still has lemon curd left over.  You did all make some, right?  Because I have one more recipe that calls for lemon curd.

Last year when I was still living in Cairo, I left a comment on someone’s blog about the cute paper cupcake liners she had used.  The author responded that they were Wilton and so, she was sure I could find them in a shop nearby.  It seems she lived in some remote area of Canada and, if THEY had them, my shop surely would.  When I wrote to back to say I was in Cairo, Egypt and there were no Wilton things, much as I wished there were, she was sorry for me.  And I was sorry for me.  And, then, and then!  We moved to Dubai and take a gander at just ONE SIDE of the baking aisle in my neighborhood shop.

Not even a specialty shop, lovely people, this is the grocery store just minutes from my house.  Which is dangerous.  They’ve got Wilton paper liners and gel colors and baking pans and decorating tips and, what’s more, they even have Nordic pans!  Woo hoo!  Which brings me to my recent purchase and the recipe at hand.  This month’s BundtaMonth theme is citrus so I decided to let what was available make the decision for me.  I came home with grapefruit, lemons, limes and large clementines.  And a mini Bundt pan.   And so, I give you Citrus Lust Mini-Bundt Cakes with Lemon Curd.

Ingredients
1 3/4 cups or 220g flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup or 85g butter, room temperature
3/4 cup or 170g sugar
2 large eggs
2 tablespoons citrus zest (I used a 1/2 tablespoon each of clementine, grapefruit, lemon and lime.)
1/2 cup freshly squeezed citrus juice
(I used:
1/8 cup freshly squeezed clementine juice
1/8 cup freshly squeezed lemon juice
1/8 cup freshly squeezed lime juice
1/8 cup freshly squeezed grapefruit juice)

For topping:
About 1/2 cup or 115ml lemon curd
Powdered or icing sugar for sprinkling, optional

Method
Preheat oven to 350°F or 180°C.  Grease and flour a 12-cup mini-Bundt pan.  (I just used Pam spray because the Nordic pans release quite easily.  If your mini-Bundt pan sticks a lot, do use flour as well.)

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

Zest your fruit.

Juice your fruit and transfer the needed amounts into measuring jug.

Juicing - the aftermath

In a large mixing bowl, cream together the butter and sugar until fluffy.

Beat in the eggs, one at a time.

Next add in the citrus zests.

Continue beating, adding in about one-third of the flour mixture and then one-third of the juice.  Scrape down the sides of the bowl.  Continue beating and alternating until all the flour and juice is in the batter.

Pour the batter into your prepared pan.  I find it less messy and easier (aside from having one more thing to wash) to transfer my batter from the wide-mouth mixing bowl to a narrow measure vessel for pouring.  Or you could choose to ladle it in.

Bake for 20-25 minutes in your preheated oven or until a toothpick inserted into the center of the mini cakes comes out clean.

Let the cakes cool for about five minutes, then turn out to cool completely.  There is an ad for the pan at the bottom of this post.  I am new to this (my first Google Affliates ad!) but I think if you buy one, I make some small change.

If yours have risen up over the top of the pan, as mine did, cut the bottoms off with a serrated knife so that the mini Bundts can stand upright.  Whatever you cut off is yours to eat immediately.  No questions asked.

Use a pastry decorating bag to pipe the lemon curd into the hole on the top of the little cakes.

Sprinkle with a little powdered or icing sugar, if desired.

Enjoy!

Have a look at all of the wonderful Tangy January Bundts we’ve baked this month. You may notice that one of our wonderful hosts is missing this month. Sending love out to Lora from Cake Duchess whose family suffered a huge loss earlier this month. Our thoughts and prayers are with you, Lora. XOXO

• Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
• Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
• Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
• Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
• Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
• Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
• Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
• Lemon Bundt with Lemon Curd by Holly from A Baker’s House
• Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
• Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
• Orange Olive Oil Cake by Katerina from Diet Hood
• Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
• Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
• Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC

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