Individual Sprinkle Bundt Cakes

  • 6 Servings
  •  55 mins
  •  30 mins
  •  25 mins

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Mazola® Corn Oil
  • 1/2 cup whole milk, room temperature
  • 4 tablespoons rainbow sprinkles
  • Vanilla Glaze:
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

Preheat oven to 325℉.

In a bowl of a stand mixer fitted with the paddle attachment, beat sugar and zest at medium speed until well mixed, about 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add eggs and vanilla and beat until light in color, slightly thickened and well combined.

In a medium bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together oil and milk. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with oil mixture, beginning and ending with flour mixture, beating until well combined after each addition and scraping sides of bowl as needed. Gently fold in the sprinkles.

Spray a 6-cup bundt pan with baking spray and lightly coat with cake flour. Spoon batter into prepared pan. Tap pan on counter several times to release air bubbles and evenly spread batter in pan.

Bake until a wooden pick inserted near center comes out with just a few moist crumbs, 20 to 25 minutes. Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert cakes onto a wire rack and let cool slightly, about 1 hour. Drizzle with vanilla glaze and serve.

For vanilla glaze:

Combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth. Pour over bundt cakes.