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    Lemon-Rosemary Mini Bundt Cakes

    February 22, 2018

    Jump to Recipe Print Recipe

    Lemon-Rosemary Mini Bundt Cakes! Springtime desserts couldn't get sweeter; these dainty little cakes may be small, but they're brimming with the flavors of bright citrus and herbaceous rosemary. Perfect for spring showers and Easter gatherings!

    Lemon-Rosemary Mini Bundt Cakes! Springtime desserts couldn't get sweeter; these dainty little cakes may be small, but they're brimming with the flavors of bright citrus and herbaceous rosemary. Perfect for spring showers and Easter gatherings!

    Disclosure: This post was sponsored by Barlean’s, as a part of my ongoing partnership as part of their Blogger Team. As always, all opinions here are my own.

    Flexibility. It's a personality trait I've had to work hard on in almost all aspects of my life {especially since becoming a mom, good grief}.

    "The best laid plans...", they say, right?

    Here we are, more than a week post-Valentine's Day, and I'm just now getting around to sharing my February Challenge post for Barlean's. It was originally meant to contain a swoon-worthy Valentine's Day treat, but weather delays postponed the arrival of the product, so I had to... pivot.

    I mean, I probably could have posted something uber Valentine-y & just let you think I had lost my marbles {which we all know is entirely possible}, but instead I thought I'd share a sweet treat that says, "I love you" no matter what the date is on the calendar: Lemon-Rosemary Mini Bundt Cakes.

    These adorably sweet lemon rosemary mini bundt cakes are the perfect tea time treat

    The truth is, my own Valentine doesn't care for chocolate, as I've mentioned {in utter dismay} various times before, so this probably would be more along the lines of what I'd bake up for him anyway since these baby cakes happen to:

    • Be made with almond flour, so they're naturally gluten free
    • Use Barlean's amazing Butter-Flavored Coconut Oil as a substitute for butter
    • Get their sweetness from coconut sugar and honey instead of regular sugar
    • Have a burst of flavor from the bright, fragrant citrus zest and earthy rosemary
    • Be cutest things you've ever seen {aside from your sweetheart, of course}

    These lemon rosemary mini bundt cakes have all the flavors of spring

    Ok, so they're not double chocolate or shaped like Cupid's arrow or anything super cliché, but what they do have going for them is their moist, fluffy texture, just-sweet-enough flavor and tantalizing scent from that aromatic lemon zest and fresh rosemary. The dusting of powdered sugar creates a beautiful finish, but it's not even necessary as these are perfectly poppable on their own.

    A dusting of powdered sugar gives these mini lemon rosemary bundt cakes an extra hint of sweetness

    These are sure to be a hit whether you're making them for Valentines day, spring brunches or Easter... they're flexible like that. 😉

    Lemon-Rosemary Mini Bundt Cakes! Springtime desserts couldn't get sweeter; these dainty little cakes may be small, but they're brimming with the flavors of bright citrus and herbaceous rosemary. Perfect for spring showers and Easter gatherings!
    Print Recipe

    Lemon-Rosemary Mini Bundt Cakes

    The flavors of springtime are strong and refreshing in these adorable mini lemon rosemary bundt cakes. Serve with tea or coffee for breakfast, or enjoy as a mid-day snack.
    Prep Time10 mins
    Cook Time15 mins
    Cool Time10 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: American
    Keyword: lemon
    Servings: 12 servings
    Author: The Kitchen Prep

    Ingredients

    • 2 ½ cups almond flour
    • 1 teaspoon baking soda
    • ¼ cup coconut sugar
    • Pinch of salt
    • ¼ cup Barlean's Butter Flavored Coconut Oil
    • 3 tablespoons honey
    • 2 eggs at room temperature
    • ¼ cup almond milk
    • 1 teaspoon vanilla bean paste {or vanilla extract}
    • 2 teaspoons lemon zest
    • 1 ½ teaspoons finely chopped fresh rosemary
    • Optional: Powdered sugar for sprinkling

    Instructions

    • Preheat the oven to 350 degrees. Spray a 12 well mini bundt cake pan with non-stick spray or brush with melted coconut oil. Set aside.
    • In a large bowl, whisk together almond flour, baking soda, coconut sugar and salt.
    • In a small bowl, whisk together melted butter-flavored coconut oil, honey, eggs, almond milk, vanilla bean paste or vanilla extract, lemon zest and rosemary.
    • Pour the wet mixture into the dry and mix until fully incorporated -- make sure there are no dry pockets of almond flour.
    • Spoon the mixture into the bundt cake wells, filling them about ¾ of the way. {I fill a zip top bag, snip one tip and pipe it into the bundt cake pan for less of a mess.}
    • Bake for 10-12 minutes, until they're golden brown and a toothpick inserted into the cakes comes out clean.
    • Allow to cool in the pan for about 10 minutes, then firmly tap the pan on a counter top to help loosen the cakes. Remove the cakes and place onto a cooling rack. Cool completely.
    • Dust with powdered sugar just before serving, if desired.

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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