Transform your favorite lemonade flavors into these adorable mini bundt cakes!

Ingredients
• For the base lemonade cake batter:
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 eggs, whisked
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup sour cream
• For the lemonade glaze:
• 1/2 tablespoon lemon juice
• 1/3 cup powdered sugar
• 2 drops yellow food coloring
• For the pink lemonade batter & glaze:
• 2 drops red food coloring
• 1/2 tablespoon strawberry puree
• 1/3 cup powdered sugar
• For the mint limeade batter & glaze:
• 1 teaspoon lime zest
• 3 drops green food coloring
• 1/2 tablespoon lime juice
• 1/3 cup powdered sugar
• Garnishes:
• Fresh strawberry slices
• Lime slices
• Lemon slices

Instructions
1. Preheat oven to 350F. In a mixing bowl, combine butter and sugar. Mix until fluffy. Then add eggs, lemon juice, lemon zest, and vanilla. Then add flour and sour cream. Beat until combined.
2. Butter a mini bundt pan. Divide batter evenly in the wells. Bake for about 20-25 minutes, or until an inserted toothpick come out clean. Allow to cool in the pan for 5 minutes, and then invert onto a rack and set aside until completely cooled.
3. Meanwhile, prepare the glazes. In 3 separate bowls, whisk the glaze ingredients to form one lemonade, one pink lemonade, and one mint limeade glaze.
4. Spoon glazes on top of the cooled bundt cakes and garnish.