Mini Lemon Bundt Cakes
Adapted from Ina Garten
Ingredients:
½ pound (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra large eggs, at room temperature
1/3 cup grated lemon zest (4-6 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice, divided (3-4 large lemons)
¾ cup whole milk
1 teaspoon pure vanilla extract
For the Glaze:
2 cups confectioners’ sugar, sifted
3 ½ tablespoons freshly squeezed lemon juice
Lemon zest for decorating (optional)
Directions:
Preheat the oven to 350 degrees F. Grease and flour 2 mini Bundt pans. Cream the butter and 2 cups granulated sugar in a bowl until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time and then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the milk and vanilla. Add the flour and milk mixtures alternately to the batter beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 25 to 30 minutes, until a cake tester comes out clean.
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. If desired, add fresh lemon zest to the tops of the cakes.
View Comments (1)
How many mini bunt cakes does this make?