Friday, March 22, 2013

Mini Lemon Bundt Cakes

Here's another little taste of spring for you all.

These little cuties are just as delicious as they look!

I made these in a great pan with 4 mini-bundt cake molds. It is great because each cake is different and oh-so-cute. Perfect to give away, too!

Check out the details, which you can see a little better before the glaze covered them.

I think this little one is my favorite.

A lightly-lemon glaze was the perfect finish!

It fits perfectly on my little DIY cake stand! You can read about how I made the cake stand in this post.

And, so you can all make these for yourself, here is the recipe! If you don't have the mini pan, this recipe will also work in a full-size bundt pan or 2 8-inch round cake pans. Enjoy!

Lightly-Lemon Bundt Cake
(makes approximately 6 cups batter)

For the Cake:
3 cups (12 ounces) unbleached all purpose flour
1 tablespoon potato starch
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups (14 ounces) granulated sugar
3 whole large eggs
2 tablespoons pure vanilla extract
1-2 teaspoons freshly-grated lemon zest
3/4 cup (6 liquid ounces) buttermilk
1/2 cup (4 ounces) unsalted butter, room temperature
1 teaspoon fresh lemon juice

Preheat the oven to 350 degrees F. Prepare bundt pan by spraying thoroughly with non-stick cooking spray or greasing with shortening, making sure that all the nooks and crannies are well-greased.

Whisk together the flour, potato starch, baking powder, baking soda, salt, and sugar in the bowl of a stand mixer. In a separate small bowl, whisk together the eggs, vanilla, lemon zest and a splash of the buttermilk. Set aside.

Add the rest of the buttermilk and the butter to the flour mixture and mix with the paddle attachment on low speed until moistened, then on medium speed for 90 seconds. Scrape the sides of the bowl with a spatula.

Whisk the lemon juice into the egg mixture, then add in three parts to the flour/butter mixture. Add each part on low speed, then mix on medium speed for 20 seconds after each addition.

Divide evenly into the prepared pans and bake in the preheated oven for 20 to 30 minutes for mini-cakes or 40 to 45 minutes for a full-size bundt cake, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Cool in pan on a wire cooling rack for 10 minutes, then remove from pan and cool completely. After the cake(s) are completely cool, drizzle with the glaze, below.

For the Glaze:
1/2 cup powdered sugar
1-2 teaspoons fresh lemon juice
Heavy whipping cream

Place the powdered sugar in a medium bowl and add the lemon juice (the amount you use will depend on your own taste). Whisk in the heavy cream a teaspoon at a time until you have a glaze that falls in ribbons from your whisk or a spoon. Use a spoon to drizzle the glaze over the cooled cakes.

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