Mini Limoncello Bundt Cakes: Your New Favorite Summer Treat

Small, light, and irresistibly lemony, these mini Limoncello Bundt cakes are made for the warmer months.

Their petite size makes them ideal for picnics, brunches, or an elegant afternoon coffee break—and the splash of Limoncello gives them a grown-up twist that’s sure to impress.

You’ll get 20 delightful mini cakes from this recipe, so there’s plenty to share.

Mini Limoncello Bundt Cake Recipe

Makes: 20 mini cakes (approx. 60 ml / ¼ cup each)
Prep time: 30 minutes
Bake time: 25 minutes

Ingredients

• 2 organic lemons (zest + juice)
• 250 g (8.8 oz) white chocolate coating, chopped
• 300 g (10.5 oz) peeled almonds
• 8 eggs, separated
• 200 g (1 cup) sugar
• 1 packet vanilla pudding powder
• 70 ml (⅓ cup) Limoncello (substitute lemon/lime juice for a kid-friendly version)
• 300 g (10.5 oz) raspberries
• 150 ml (⅔ cup) fruit juice (raspberry or strawberry works great)
• 1 packet vanilla sugar
• 1 tbsp cornstarch
• 30 g (¼ cup) powdered sugar
• Butter, for greasing the molds
• 20 small Bundt pans (silicone molds are easiest)

Instructions

1. Prepare the ingredients
   • Wash lemons with hot water, dry, then zest and juice them.
   • In a food processor, grind the white chocolate and almonds together until fine.
   • Beat the egg yolks with half the sugar until pale and creamy. Stir in the chocolate-almond mix, lemon zest and juice, and vanilla pudding powder.
2. Make the meringue
   • Beat the egg whites until stiff. Gradually add the remaining sugar and continue beating until glossy and thick.
   • Gently fold the egg whites into the batter.
3. Bake
   • Preheat oven to 160°C (320°F) top/bottom heat.
   • Grease the Bundt molds lightly with butter and spoon in the batter evenly.
   • Bake for 25 minutes, or until light golden. Let cool completely, then gently remove from the molds.
   • Drizzle with Limoncello or lemon juice while still slightly warm.
4. Prepare the compote
   • Wash the raspberries.
   • In a saucepan, whisk together the fruit juice, vanilla sugar, and cornstarch. Bring to a boil, then stir in the raspberries. Let cool.
5. Serve
   • Dust cakes with powdered sugar and plate with a spoonful of raspberry compote.

Tip: These cakes freeze well, so you can always have a sunny slice of lemon joy ready when the mood strikes.

This recipe was inspired by Freundin.