Mini Citrus Bundt Cakes
Makes 9
  • 1 (15.25-ounce) box white cake mix*
  • 3 large egg whites
  • 1 cup whole milk
  • ¼ cup canola oil
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • Citrus Glaze (recipe follows)
  • Garnish: lemon and lime zest
  1. Preheat oven to 350°. Spray 9 (4-inch) mini Bundt pan wells with baking spray with flour.
  2. In a large bowl, beat cake mix, egg whites, milk, oil, lemon and lime zest, and half each of lemon and lime juice with a mixer at medium speed until smooth, about 2 minutes. Pour batter into prepared wells, filling each three-fourths full.
  3. Bake until a wooden pick inserted near center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Drizzle with Citrus Glaze. Garnish with zest, if desired. Store in an airtight container for up to 3 days.
*We used Duncan Hines Classic White Cake Mix.
Recipe by Paula Deen Magazine at