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You are here: Home / berries / Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts: #BundtBakers

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts: #BundtBakers

February 19, 2015 By Laura 25 Comments

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This versatile Lemon Glazed White Chocolate Cream Cheese Pound Cake can be used to make big bundt cakes, miniature bundt cakes (as shown) and shortcake baskets (see below). It is delicious with berries and worthy of being served at a dinner party. Keep reading to check out all of the other chocolate bundts from Bundt Bakers this month! Affiliate links were used in this post to link to items I am discussing.

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts with Blueberries

So how long have your kids been home from school? Amusingly, it has not even been that terrible of a winter (where we are–my hasty apologies to anyone in Massachusetts!). January was downright mild. You can see the tops of our (admittedly long) grass. But last Friday was a teachers work day, Monday was a holiday, and then Octavia came–and we got hit by the edges of it. (What? You didn’t know they named snow storms?)

Added up, my kids have now been home for 7 days straight. (If I were the kind of blogger who wrote using emoticons, picture some goggle eyes here.)

I normally love snow days, but I won’t lie I was a tad relieved when my mom wanted to come visit tomorrow. I already knew school would be canceled due to the wind chill, so I very enthusiastically invited her to come tonight and spend the night! Not that I would not have welcomed her either way, but I am really tired of coming up with reasons why yet more TV is not a good idea for the kids. My mom is good at playing with kids (which I am not). So yay for moms!

Anyhoo…

Lemon Glazed White Chocolate Cream Cheese Pound Cake Shortcake Baskets with Blueberries

Guys I am so excited about these cakes! And with apologies to my fellow Bundt Bakers, I think I might be even more excited about this Nordic Ware Cast-Aluminum Shortcake Baskets Baking Pan and the resulting cakes, than I am about the bundt shaped cakes–which is highly unusual for me! Don’t worry–the cake will bake up fine in pretty much any bundt, loaf or mini cake pan. And the berries drape perfectly nicely over the bundts, as shown in the picture on top. But honestly, getting to pile the berries into the cake baskets really made me day–and made for such nice pictures.

Lemon Glazed White Chocolate Cream Cheese Pound Cake Shortcake Baskets with Blueberries

I also, purely by coincidence, ended up preferring the berries I prepared for the shortcake basket cakes–because I added some cream. Holy wow what a difference! If you are wondering, I used frozen blueberries from the berries I freeze every summer. Some frozen fruits and veggies from the summer’s harvest, like frozen zucchini or spinach, are just good sense. Frozen tomatoes too. But frozen berries can whisk you away from your -30 wind chill and let you pretend it is sunny July.

I love freezing berries to use in the winter. We all need a pick-me-up in February.

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts

Lemon Glazed White Chocolate Cream Cheese Pound Cake Shortcake Basket

 

 

 

 

 

I started with a White Chocolate Cream Cheese Pound Cake I have been dying to try from Yvonne Ruperti’s One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts–although I did not make it as a one bowl cake. I added the lemon glaze because I was afraid the cakes might be too sweet on their own, and I wanted them to stay fresh as the bulk of them were being sold at a bake sale to support our local food co-op the next day. The glaze acts as a seal.

To be perfectly honest, I don’t know if I ever would have bothered with the berries if I had not decided to use the shortcake basket pan (a Christmas gift from John) at the last minute for some of the batter. So do not feel like you have to garnish with blueberries, but if you do, for 4 mini cakes, take about 1 1/2 cups of frozen berries, the juice from half a lemon, and I started with a 1/2 cup of sugar. Place that in a sauce pan–add a pinch of salt and bring to a boil. Taste for additional sugar. When you have the sweetness right and the berries thawed and warm, turn off the heat and add a few tablespoons of heavy cream.

Heaven on a dessert plate.

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts with Blueberries

5 from 2 votes
Lemon Glazed White Chocolate Cream Cheese Mini Bundts with Blueberries
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Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Cakes

Adapted from Yvonne Ruperti.

Course: Dessert
Cuisine: Cakes
Author: TheSpicedLife
Ingredients
For the cake:
  • 24 T (3 sticks, 12 oz, or 1 1/2 cups) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups 17 1/2 oz or 490 g sugar
  • 4 t vanilla
  • 8 eggs
  • 4 cups (500 g) AP flour
  • 1/4 cup (40 g) potato flour (or use potato starch)
  • 1 t fine sea salt
  • 1 1/2 t baking powder
  • 4 oz (110 g) good quality, real white chocolate, finely chopped
For the glaze:
  • 1 cup sugar
  • juice of 1 1/2 lemons, more if lemons seem dry
  • pinch of salt
  • water as needed
Instructions
  1. Preheat the oven to 350 F. This recipe will make 2 8X5 loaf cakes, 1 bundt cake (10 cups batter) or approximately 12 mini cakes--but it depends on your mini cake pans--different mini cakes are different sizes. Whatever you choose, thoroughly grease (I used spray) your pan/s and set aside.
  2. Cream the butter and cream cheese together until fluffy and completely combined--depending on temperature of the butter and cream cheese, 3-5 minutes.
  3. Add the sugar and beat until fluffy. Scrape the sides and bottom of the bowl as needed.
  4. Add the eggs, one at a time, beating well after each addition. Scrape the sides and bottom as needed.
  5. Mix in the vanilla.
  6. Whisk together the flours, baking powder, salt and finely chopped white chocolate.
  7. Mix this mixture into the butter-egg mixture by hand or on slowest speed. When it is completely incorporated, scrape the batter into the prepared pan/s.
  8. For mini cakes, the baking time is about 20-28 minutes--there is a wide range because mini cakes can be 1-2 cups of batter usually. You will want to stay by the oven and use your nose and eyes to determine when to check for doneness. For loaf and bundt cakes, the time will be more like 60-70 minutes.
  9. The cake is done when it is golden brown, pulling away from the edges of the pan, and a cake tester inserted into the center comes out clean or with only a few crumbs attached.
  10. Let cool in pan/s for 5 minutes for mini cakes and 10-15 minutes for larger cakes, before inverting onto a rack and glazing.
  11. White the cakes are baking, make the glaze: bring all of the ingredients to a boil in a small saucepan. If there is not enough liquid add water by the tablespoons, stirring, until the sugar melts. Taste. If it is way too sour for you, add a bit more sugar.
  12. Brush the glaze all over the warm cakes. Repeat until all of the glaze is gone.
  13. Let cool completely before serving.

 BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here are February’s Chocolate themed Bundt Bakers:

  • Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen
  • Blackforest Bundt Cake by Anshie at SpiceRoots
  • Chocolate and Almonds Bundt Cake by Kathia at Basic N Delicious
  • Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha
  • Chocolate & Rose Bundt Cake with Spiced Rose Ganache by Lara at Tartacadabra
  • Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes
  • Chocolate Crumb Bundt by Catherine at Living the Gourmet
  • Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake
  • Chocolate Honeycomb Bundt by Sue at Just Sew Sue
  • Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker
  • Chocolate Pound Cake by Renee at Magnolia Days
  • Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm
  • Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake
  • Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy
  • Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro
  • False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor
  • Guava and Chocolate Bundt by Kelly at Passion Kneaded
  • How the Grinch Stole Valentine’s Day by Lauren at Sew You Think You Can Cook
  • Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life
  • Mars Bar Bundt by Tara at Noshing With The Nolands
  • Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies
  • Quadruple Chocolate Bundt by Stacy at Food Lust People Love
  • Sacher Bundt Cake by Esti at Mummy & Cute
  • Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic
  • Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook
  • Triple Chocolate Threat Bundt by Jane at Jane’s Adventures in Dinner
  • Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles

Filed Under: berries, blog events, blueberries, bundt cakes, cakes, cream cheese, lemon baked goods, white chocolate Tagged With: #BundtBakers, berries, blueberries, Bundt Bakers, bundt cake, cake, citrus, cream cheese, individual cake, lemon, mini cake, pound cake, shortcake basket, white chocolate

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Comments

  1. Renee says

    February 19, 2015 at 7:46 am

    And there’s blueberries on top too – yay! And it looks like I need to put a new pan on my wish list.

    Reply
  2. Joanne says

    February 19, 2015 at 8:07 am

    Well, I know I would go crazy if I were trapped at home with the.boy for that long! There would be so much stress baking happening lol. I love that you added a lemon glaze to these! It makes most things so much better.

    Reply
  3. Carola says

    February 19, 2015 at 8:31 am

    I need also a new pan 🙂 they look wonderfull

    Reply
  4. Sue Bone says

    February 19, 2015 at 9:58 am

    They look absolutely delicious.

    Reply
  5. Tux | Brooklyn Homemaker says

    February 19, 2015 at 10:51 am

    What little beauties these cakes are! MMmmm!!!

    Reply
  6. Rebekah @ Making Miracles says

    February 19, 2015 at 11:10 am

    Yummy! Those look wonderful – the cake baskets are adorable! 🙂

    Reply
  7. Jelena says

    February 19, 2015 at 11:36 am

    Beautiful, especially with the fruit

    Reply
  8. Tara says

    February 19, 2015 at 2:05 pm

    5 stars
    Love your cute little mini bundt, YUM!

    Reply
  9. Catherine says

    February 19, 2015 at 2:38 pm

    These sound fantastic and looks so buttery and moist. The fruit topping is perfection. I could eat these all up! Pinning. xo, Catherine

    Reply
  10. Lauren @ Sew You Think You Can Cook says

    February 19, 2015 at 4:03 pm

    Aren’t grandmothers the best!?
    These little cakes – in any shape – look fantastic. Perfect even for Easter!

    Reply
  11. Lara Tartacadabra says

    February 19, 2015 at 4:50 pm

    Looks so beautiful and delicious!! I have been looking for a good white chocolate recipe for ages now, I am certainly going to try yours! Thank you! Love the mini bundts by the way 🙂

    Reply
  12. Wendy, A Day in the Life on the Farm says

    February 19, 2015 at 10:50 pm

    I have the shortcake basket pan as well and love it. I have made sponge cake baskets and brownie baskets with it too. I think I will try your delicious sounding recipe in mine and fill it with fresh berries and whipped cream.

    Reply
  13. Ansh says

    February 20, 2015 at 12:25 am

    I love the personal size bundlets. So adorable and fun.

    Reply
  14. Rachel Cooks says

    February 20, 2015 at 8:10 am

    Grandmas are the best at playing with the kiddos! Glad you got a little relief!

    And this bundt looks perfect! Love the cream cheese.

    Reply
  15. Kristen @ A Mind Full Mom says

    February 20, 2015 at 8:42 am

    With the lemon glaze and white chocolate, my son would declare me queen for the day if I made this for him! Looks Fab!

    Reply
  16. Marye says

    February 20, 2015 at 8:59 am

    OMG these sound amazing! I love the flavor combination here!

    Reply
  17. Susan | LunaCafe says

    February 20, 2015 at 10:59 am

    5 stars
    What a fabulous flavor combination (cream cheese + white chocolate). And the lemon glaze and blueberries are genius. Just had to order that pan too. 🙂 My collection of Nordic Ware is taking over the kitchen. But this mini bundt is so perfect. Looking forward to loading up this cake with Northwest strawberries and raspberries this summer. Keep those bundts coming, Laura! 🙂

    Reply
  18. Miranda @ Cookie Dough & Oven Mitt says

    February 20, 2015 at 11:03 am

    These little mini bundts are adorable! I love the white chocolate and cream cheese flavor combination. The bundts look extremely moist too! I get super excited over new pans of any kind.

    Reply
  19. Stacy says

    February 20, 2015 at 2:20 pm

    Oh, man, Laura! Those little Bundts with oozing berries and cream cheese in the batter are fabulous but now I need the shortbread basket pan!

    Reply
  20. Anna says

    February 20, 2015 at 4:13 pm

    Well, I definitely have to get new baking pans…Love the looks of your Bundts and I imagine they were so good…Thank you

    Reply
  21. Shilpi says

    February 20, 2015 at 11:04 pm

    I love the concept of personal bundts… Your’s look super moist and delicious….

    Reply
  22. Patricia Blanco Budia says

    February 21, 2015 at 7:17 am

    I love those molds!!! And I love berries and lemon!!! They are some of my favorite ingredients for cakes!!! Your mini bundt cakes are great!!!!

    Reply
  23. un Mordisco Un pecado says

    February 21, 2015 at 11:15 am

    Must to be delicious!!! This one goes to my list!!

    Reply
  24. Laura@ Baking in Pyjamas says

    February 22, 2015 at 8:51 am

    How yummy! Those look really good Laura, I love the mini bundts there so pretty and are very good for portion control.

    Reply
  25. Kelster says

    February 23, 2015 at 4:30 am

    Your berry Bundts are absolutely beautiful! Sorry about all the snow days! I can’t imagine a -30 wind chill.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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