Mini Lemon Bundt Cakes (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour.
02 - 1 box (3.4 oz) instant lemon pudding mix.
03 - 1 1/2 teaspoons baking powder.
04 - 1 teaspoon salt.
05 - 3 large eggs, room temperature.
06 - 1 1/2 cups granulated sugar.
07 - 1/2 cup oil (canola or vegetable).
08 - 1 cup Greek yogurt, room temperature.
09 - 1 teaspoon vanilla extract.
10 - Zest of 1 small lemon.
11 - Juice from zested lemon.
12 - 1 1/2 cups powdered sugar.
13 - 3 tablespoons milk.
14 - 1 tablespoon lemon juice.
15 - 1 tablespoon lemon zest.
16 - 1/2 teaspoon vanilla extract.

# Instructions:

01 - Heat oven to 325°F.
02 - Spray mini bundt pan with baking spray.
03 - Whisk flour, pudding mix, baking powder, and salt.
04 - In separate bowl, whisk eggs and sugar. Add oil, yogurt, vanilla, lemon zest, and juice.
05 - Fold wet ingredients into dry ingredients.
06 - Pipe or spoon mixture into bundt pans, filling them 2/3 full.
07 - Tap pan to remove air bubbles.
08 - Bake for 20-25 minutes.
09 - Cool in pan for 10 minutes, then invert onto wire rack and cool completely.
10 - Whisk all glaze ingredients until smooth.
11 - Pour glaze over cooled cakes.

# Notes:

01 - Makes 8 mini cakes.
02 - Can be made as one large bundt cake (bake 1 hour).

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