Whether you’re making these Mini Lemon Bundt Cakes for a Game of Thrones party as Sansa’s favorite dessert or for your next spring brunch, your guests are going to love them! Tiny and tangy lemon chiffon cakes with a citrus glaze topping – they are light and deliciously zesty!
SANSA’S LEMON CAKES ARE LIGHT, DELICIOUS MINI BUNDT CAKES!
We have all been going through major Game of Thrones withdrawal, but the conclusion is finally here everyone! The excitement over here at The Love Nerds is on high alert, to the point where we are mildly stressing out that we are traveling next weekend and don’t want to miss the episode!
We have been fans of the story long before the television series ever came out. Bryan and I read through all the books the summer we got married. Honestly, it was hours and hours of reading side by side and it was amazing!
When I first published this recipe for Sansa’s Lemon Cakes, I wrote that it has been 3 years since A Dance with Dragons was published. It will now be 8 years in July! EIGHT!!!! I honestly believe that we are never going to get the written conclusion to A Song of Fire and Ice series, but at least we are getting the end of the television series in just a few weeks time.
My blog bestie Rebecca from Sugar & Soul has a version of Sansa’s Lemon Cakes. It is a gorgeous and delicious recipe for a magic cake which results in a light sponge layer on top, a creamy custard layer in the middle, and a dense cake layer on the bottom. It sounds pretty amazing, right? But the recipe admittedly takes a lot of time to set, and I usually don’t have time for it which is why I created my own simpler version of Sansa’s favorite dessert.
This version of Sansa’s Lemon Cakes is inspired by Lemon Chiffon Cake that I always loved growing up. My family definitely cheated making it though as it used to come in a box. When they stopped producing it, we went a long time without them and it was a little heartbreaking. If you follow along with us here regularly, you know I don’t like most cakes, but I love light and airy cakes without icing like these Mini Lemon Bundt Cakes.
SO WHAT IS A CHIFFON CAKE?
If you have never heard of a chiffon cake before, you might be wondering what it even means. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is that its recipe uses vegetable oil, which this recipe does use. Because of the use of oil, baking powder, and the entire egg, Sansa’s Lemon Cakes are most similar to a lemon chiffon cake.
It may not be a technically correct chiffon cake. I think a proper chiffon cake separates the egg yolks and egg whites, but this recipe has the most important beats. Plus, it’s so easy and delicious that you and your guests aren’t going to care if it’s a technically correct lemon chiffon cake recipe!
WHAT YOU NEED TO MAKE THESE MINI LEMON BUNDT CAKES:
One of the great things about this recipe for Sansa’s Lemon Cakes is that you don’t need a lot of complicated items. Most of the ingredients are common pantry staples.
The only special item you might need that I use is a Mini Bundt Cake Pan!
TIME TO WHIP UP A BATCH OF SANSA’S LEMON CAKES!
Mini Lemon Bundt Cake is a delicious dessert recipe inspired by The Game of Thrones! These tiny and tangy lemon chiffon cakes are the perfect blend of sweet and tart, making them great for Easter, Mother's Day brunch, summer bbqs and, of course, Game of Thrones parties!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain or vanilla yogurt (can also substitute with sour cream)
- 1 cup sugar
- 3 large eggs
- 5 teaspoons grated lemon zest (add more if you desire a stronger lemon flavor)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Spray your mini bundt cake pan with cooking spray.
In medium bowl, mix together the flour, baking powder, and salt into 1 bowl.
In large bowl, whisk together the yogurt, the eggs, vanilla, lemon zest, and 1 cup of sugar. Stir in the lemon juice.
Slowly whisk the dry ingredients into the wet ingredients.
Then, fold the vegetable oil into the batter completely.
Evenly pour the batter into prepped mini bundt pan; about 1/4 cup of batter per spot.
Bake for 20-25 minutes or until a tooth pick placed in the center of the bundt cake comes out mostly clean.
Let them sit in the bundt cake pan for at least 10 minutes on the counter. Then, remove onto baking rack and allow to cool before drizzling with glaze. .
Prepare the glaze by stirring together the powdered sugar and the lemon juice. If you want a thinner glaze, add more lemon juice.
Drizzle the glaze on top of the cakes after they have cooled.