A tart, yet sweet, glaze and pretty edible begonia blossoms add fresh flavor to Mini Lemon Bundt Cakes.
Serves: approximately 1½ cups
- 4½ cups confectioners’ sugar, divided
- 6 tablespoons plus 2 teaspoons fresh lemon juice
- In a medium bowl, whisk together 4 cups confectioners’ sugar and lemon juice until smooth. Add remaining ½ cup sugar, and whisk until smooth (mixture will be thick). Use immediately.
For better control, place Lemon Glaze in a squeeze bottle before applying it to cakes.
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