Hibiscus-Lemon Mini Bundt Cakes

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  • Level: Easy
  • Total: 2 hr
  • Active: 45 min
  • Yield: 6 mini hibiscus-lemon Bundt cakes
Lemon and hibiscus tea give these mini sour cream-based cakes a unique floral flavor that's perfect for enjoying at breakfast or dessert. We suggest baking them as mini Bundts, and finishing them with a thick confectioners’ sugar glaze that's also flavored with a colorful hibiscus syrup for individual enjoyment.

Ingredients

Directions

  1. Preheat the oven to 350˚ F. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar, crumbled tea leaves and lemon zest in a large bowl with a mixer on medium-high speed until well combined, about 1 minute. Add the butter and beat, scraping down the bowl, until light and creamy, 3 to 5 minutes. Beat in the eggs one at a time until combined, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, alternating with the sour cream. Increase the speed to medium high and beat until smooth.
  2. Spray a 6-cup mini Bundt pan generously with cooking spray and dust with flour, shaking out any excess. Evenly divide the batter among the cups, filling each about two-thirds of the way. Bake until the cakes are golden on top and spring back when gently pressed, 27 to 32 minutes. Transfer the pan to a rack and let the cakes cool about 10 minutes, then remove the cakes to the rack to cool completely.
  3. Meanwhile, whisk the confectioners’ sugar, lemon juice and hibiscus syrup in a medium bowl until smooth and spreadable. (The glaze should be thick; if it’s too stiff, thin with a few drops of water.) Spoon the glaze over the cakes, letting it drip down the sides. Top with some chopped hibiscus flowers. Let set, at least 20 minutes.