Foodie Crush · by Heidi Larsen★ 5.0 (9)
Lemon and Cherry Mini Bundt Cakes
NUTRITION · PER SERVING—
CAL 24%·PRO 11%
CARBS 67G55% OF CAL
3G FIBER14G OTHER50G TOTAL SUGAR
FAT 22G42% OF CAL
13G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini bundt cakes with bright lemon flavor and fresh cherry throughout. These tender, moist cakes are a single-serving treat perfect for dessert or a special occasion.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup dried cherries
- Zest of 2 lemons
- 1 cup sugar
- 12 Tablespoons of unsalted butter (, at room temperature )
- 3 eggs (, lightly beaten )
- Juice & zest of 1/2 lemon
- 1/2 cup of water
- 1 cup of sugar
- 1/4 teaspoon almond extract
- 1 sprig of fresh rosemary
- 2 Tablespoons of unsalted butter
At a glance
PER SERVING
CAL 24%·PRO 11%
CARBS 67G55% OF CAL
3G FIBER14G OTHER50G TOTAL SUGAR
FAT 22G42% OF CAL
13G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 105mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.