Key Lime Pie Bundt Cakes

• Produce

  • 2 tsp Lime, zest
  • 1 Lime, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 1/2 tsp Lime juice

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Confectioners' sugar
  • 1 tbsp Cornstarch
  • 1 Glaze
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Bundt cakes, Mini

• Snacks

  • 1 Graham cracker crumbs

• Dairy

  • 4 oz Cream cheese, reduced fat
  • 1/2 cup Greek style yogurt

• Other

  • Decorations

Found on breakfastdramaqueen.com

Description

Ingredients

• Mini Bundt Cakes
• 4 oz (115g) reduced fat cream cheese
• ½ cup (110g) granulated sugar
• ½ cup (120g) Greek-style yogurt
• 2 teaspoons lime zest
• 2 teaspoons lime juice
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup (125g) all purpose flour
• 1 tablespoon (10g) cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• Glaze
• ½ cup (50g) confectioners’ sugar
• 1 ½ teaspoons lime juice
• Decorations
• Lime zest
• Graham cracker crumbs

Directions

• For the bundt cakes: Preheat the oven to 350°F (180°C). Grease a 12-hole mini bundt pan with cooking oil spray.
• In a large bowl, use electric beaters to beat the cream cheese and sugar together until smooth and creamy. Add the yogurt, lime zest, lime juice and vanilla extract, and beat until well combined. Beat in the eggs one at a time.
• Sift in the flour, cornstarch, baking powder and baking soda. Add the salt, and mix with a spoon until just combined.
• Transfer the batter to the prepared mini bundt pan, filling the holes approximately three-quarters of the way up.
• Bake for 22 – 25 minutes, or until the tops are dry and a skewer comes out clean (or with a few crumbs).
• Let the bundt cakes cool on the pan for 5 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
• For the glaze: Sift the confectioners’ sugar into a medium-sized bowl. Add the lime juice, and whisk until completely combined. If the glaze appears to be too thin, sift in some more sugar.
• Spoon or drizzle the glaze over the top of the cooled bundt cakes. Quickly top with some lime zest and graham cracker crumbs.
• Store the bundt cakes in an airtight container.