Name: Mini Lemon-Strawberry Bundt Cakes with a Sumac Glaze
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup unsalted butter (softened); 2 cups granulated sugar; 3 large eggs; 1 tablespoon lemon juice; 2½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 7 ounces plain whole milk Greek yogurt; 12 ounces about 1 pint fresh strawberries, sliced into small chunks; 1¼ cup confectioner’s sugar (divided); 2 tablespoons milk; 2 tablespoons Jamie Geller Sumac; Optional: Dried rose petals (to garnish)

Sumac really livens up and lends an exotic tough to these strawberry bundt cakes. You can make this cake in a large bundt pan, but I love any excuse to use the mini bunt cake pan.

To make this cake dairy free use vegan stick butter and dairy free Greek yogurt.

Mini Lemon-Strawberry Bundt Cakes with a Sumac Glaze

Prep Time 30

Cook Time 50

Total Time 1 20

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Servings

Ingredients

1 cup unsalted butter softened
2 cups granulated sugar
3 large eggs
1 tablespoon lemon juice
2½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
7 ounces plain whole milk Greek yogurt
12 ounces about 1 pint fresh strawberries, sliced into small chunks
1¼ cup confectioner’s sugar divided
2 tablespoons milk
2 tablespoons Jamie Geller Sumac
Optional: Dried rose petals to garnish

Instructions

Preheat your oven to 325° F and position a rack in the center. Butter *and* flour (this is important—don’t skip it!) a nonstick mini bundt pan (10-15 cup pan) or other decorative miniature cake pan. In a large mixing bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, followed by 1/2 tablespoon of lemon juice. Finally, add the flour and yogurt, then fold in the strawberries.
Divide the batter evenly among the cavities of the mini bundt pan, filling each cavity a little more than ¾ of the way full. Bake for 40-50 minutes or until a deep golden brown (all mini bundt pans are slightly different, so keep an eye on your cakes!).
When time’s up, place a wire cooling rack over the base of the pan, then carefully invert to release the cakes right-side-up. Allow them to cool completely, at least 30 minutes, before making the glaze.
Spoon ¼ cup of the confectioner’s sugar into a fine-mesh sieve, then tap it over the cakes to give them a snowy coating. Next, whisk together the remaining 1 cup of confectioner’s sugar, milk, and sumac, and spoon the mixture into a piping bag or plastic sandwich bag (if using a sandwich bag, use scissors to snip a very small hole off of one of the corners). Pipe the glaze over each of the cakes, serve, and enjoy!