Created with Sketch. ADD YOUR REVIEW 8 Reviews
Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Serves 18 (serving size: 1 cake)
Photo: Romulo Yanes; Styling: Sarah Smart

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 18 mini Bundt cups with baking spray.

Step 3

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.

Step 4

Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

Step 5

Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.

Step 6

Dust tops of cakes with powdered sugar.

Step 7

VARIATION 1: Cranberry-Orange Bundt Cakes

Step 8

Prepare Buttermilk Bundt Cakes batter, reducing vanilla to 1 teaspoon, omitting lemon rind, and ­decreasing buttermilk to 3/4 cup. Combine 1 cup sweetened, dried cranberries and 1/2 cup fresh orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter. Omit 1/3 cup powdered sugar. Combine 2 cups powdered sugar, 1/4 cup fresh orange juice, 1 tablespoon melted butter, and 2 teaspoons grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set. CALORIES 331; FAT 4g (sat 6g); SODIUM 262mg

Step 9

Dip & Swirl: For a glaze that completely covers the cakes, dip the tops into glaze and swirl them around a bit to make sure the glaze coats and sticks.

Step 10

VARIATION 2: Hummingbird Bundt Cakes with Bourbon Glaze

Step 11

Prepare Buttermilk Bundt Cakes, adding 1 1/2 teaspoons ground cinnamon to flour mixture. Decrease vanilla to 1 teaspoon, and omit lemon rind. Fold 1 cup chopped ripe banana, 1/2 cup chopped toasted pecans, and 1 (8-ounce) can crushed pineapple into batter. Combine 1/2 cup powdered sugar, 1 tablespoon bourbon, 1 tablespoon melted butter, and 1/4 teaspoon vanilla; stir until smooth. Drizzle over cakes. CALORIES 291; FAT 9g (sat 4g); SODIUM 269mg

Step 12

Doubling Up: You'll only need a touch of the bourbon glaze, but for sugar hounds, you can double the glaze and garnish with more.

Ratings & Reviews