Mini Almond Bundt (Gugelhupf) cakes with Lemon-Lavender Glazing

When I ate a mini Bundt cake from Audacieuse Vanille in Montreal in the Café Pastel Rita, I fell for them! Mini Bundt cakes. I ordered some moulds and now started experimenting. Here is my first creation, Almond Bundt cakes with Lemon-Vanilla Glazing!


Ingredients (makes around 10-12)

Bundt cakes

  • 1 cup almond flour
  • 1 cup wheat flour
  • 1/4 cup sugar
  • 1/4 butter
  • 1/4 yoghurt
  • 1/2 tsp lemon zest
  • 1 tsp vanilla
  • 2 tsp baking powder


  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 tbsp lavender
  • 1-2 cups icing sugar



First, mix the lavender, lemon juice and water. Bring to a boil and let cool down.

Pre-heat the oven to 450°F. Mix all the ingredients for the mini cakes and put them in the moulds. Bake them for 15-20 minutes in the oven.

Take the lavender-lemon mix and mix with some icing sugar until it’s creamy. When the cakes are ready, take them out and let them cool down at least 15 minutes before putting the glazing.



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