Mini Bundt Cakes with Lime Curd and Edible Flowers |Cooking With Amanda

All week long we are celebrating the bundt as we search for the "Best Bundt Cake Ever" in our $10,000 recipe contest. One of the many reasons I love bundt cakes, is all the adorable shapes and sizes. (Check out the Nordic Ware website sometime and you will see what I mean!)

Of course, the only dessert more fun than a bundt cake is a mini bundt cake!

Keep reading for the recipe…

This recipe is a classic pound cake with a twist of lime. You will find both lime juice and zest in the batter and the cakes are topped with a dollop of prepared lime curd. (Lime or lemon curd can be found in the jams and jellies section of your grocery store.)

Individual-sized mini bundt cakes are great to serve at wedding showers, enjoy with afternoon tea, or offer as an elegant dessert at any summer soiree.

Edible flowers make an easy and impressive garnish for these mini bundt cakes. They can often be found near the fresh herbs in the produce section of your grocery store.

Go ahead, take a bite! Not only do they offer a beautiful presentation, I found these had a very pleasant, slight peppery flavor.

Individual Lime Pound Cakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lime juice
1 teaspoon lime zest
Garnish:
Prepared lime curd
Edible flowers

Preheat the oven to 350 degrees F. Spray a 6 cup mini bundt cake pan with non-stick spray. In a medium bowl, combine the flour, baking powder, and salt.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and the lime juice to the butter mixture. Add lime zest. Mix until just smooth.

Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 20-25 minutes.

When the cakes are done, let cool in the pan 15 minutes (will still be warm). Turn the cakes out onto the rack. Cool completely.

Serve with a spoonful of prepared lime curd and garnish with edible flowers.