mini lemon-rhubarb bundt cakes
Leave it to me to bring to a pink-themed baby shower, um, something not really pink at all.
I blame pregnancy brain. And the fact that I was so excited about little bebe bundt cakes, I completely forgot to dye the glaze pink as planned. Le sigh.
But I’m even more excited for Georgia of The Comfort of Cooking’s little bebe girl, whom we are celebrating today with this fun virtual baby shower! Surprise, friend! Let’s commiserate about pregnancy brain together while we enjoy these mini lemon-rhubarb bundt cakes!
It’s been so fun to share this journey of pregnancy right alongside Georgia, especially considering our due dates are so close. And finding out we are both having baby girls made it even more fun. I have visions of all four of us hanging out one day, eating yummy food (because our girls are going to love food as much as we do, I just know it) and talking about that one time Steph forgot to dye the glaze pink on those mini bundt cakes for Georgia’s pink-themed baby shower (JOKES. I’m totally over it, psshh).
About these cakes; oh, these cakes. They’re tart and sweet and tender and moist — I said it — and perfect for springtime celebrations. The cake itself is flavored with lemon zest and rhubarb (yay, some pink!) and the glaze is lemony, too. And baking them in a mini bundt cake pan just ups the cuteness factor by eleventy billion — totally necessary for a baby shower, methinks.
If you don’t have a mini bundt cake pan (which, hello, who doesn’t have one, amiright? Just keeeeedding), you should either a) get yourself this one because they’re fun to bake with or b) follow the ingredient amounts from the original recipe on Patty’s Food, which can be baked in a regular Bundt pan. My measurements will only work for mini bundt cake molds, or half a regular Bundt cake — and no one wants one of those.
Happy baby shower day, Georgia! I cannot wait to meet your little baby girl.
Psst — check out what everyone else brought to the party below! And if you haven’t been to Georgia’s blog yet, go to there — and bring your bib, because there will be much drooling involved over her yummy recipes and beautiful photos.
Strawberry Cheesecake Mousse from Texanerin Baking
Strawberry Lemonade Cupcakes from Grandbaby Cakes
Strawberry Almond Cream Tart from Jeanette’s Healthy Living
Lightened Up No Bake Strawberry Cheesecake Parfaits from Steph’s Bite by Bite
Strawberry Swirl Sour Cream Bars from Crunchy Creamy Sweet
Lemon Raspberry Poppy Seed Cookie Cups from Cookie Monster Cooking
Rhubarb Cream Cheese Hand Pies from Eats Well With Others
Kale Salad with Strawberries, Goat cheese, and Strawberry Vinaigrette from The Roasted Root
Roasted Asparagus and Goat Cheese Frittata from The Lemon Bowl
Roasted Strawberry Greek Yogurt Cheesecake from Baker by Nature
Strawberry Lemonade Frosted Sugar Cookie Bars from A Kitchen Addiction
Strawberry Lemonade Bars from Confessions of a Confectionista
White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream from Wicked Good Kitchen
Lemon Cupcakes with Lemon Glaze from The Messy Baker
For the cakes:
- 1 1/4 cups plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup plus 1 tablespoon granulated sugar
- Zest of 1/2 lemon
- 2 eggs
- 1/4 teaspoon lemon extract
- A scant 1/2 cup (3 ounces) buttermilk
- 1 1/2 cups (8 ounces) chopped fresh rhubarb
For the glaze:
- 1 cup powdered sugar, plus more as needed
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 3/4 tablespoon unsalted butter, melted
- Red food coloring (optional)
- Heat oven to 350 degrees F. Generously spray the bottom and sides of 4 1-cup mini bundt cake molds.
- In a large bowl, whisk together 1 1/4 cups flour, baking powder and salt.
- In a separate large bowl or bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest 2 minutes until light and fluffy. Add eggs and lemon extract; stir to combine.
- Alternately stir flour mixture and buttermilk into the butter mixture, beginning and ending with the flour mixture and stirring well after each addition.
- Toss chopped rhubarb with remaining 1 tablespoon flour. Stir half of the rhubarb into the batter.
- Divide batter evenly among prepared mini bundt cake molds. Top evenly with remaining rhubarb.
- Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean. Cool 15 minutes in pan, then carefully invert cakes from pan onto a cooling rack to cool completely.
- When cakes are fully cooled, combine glaze ingredients (add red food coloring if you want to dye the glaze pink), adding more powdered sugar as needed until glaze is smooth but thick. Pour glaze over cooled cakes.
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