Mini Lemon Bundts Recipes

LEMON BUNDT CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
• To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
• Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
• Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
• To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

MINI LEMON BUNDT CAKES

Steps:

• Preheat the oven to 180°C (350°F) (without fan).
• Grease and lightly flour 12 to 15 mini bundt pans (metal or silicon). (Please see Kitchen Notes)
• Place the mini bundt pans onto a baking tray.
• Cream the butter, sugar and lemon zest together until light and fluffy. I like to do this using an electric stand mixer with the flat-paddle attachment.
• Measure the flour, baking powder and salt into a bowl.
• Beat the eggs, one at a time, into the creamed butter and sugar, followed by a tablespoon of the dry ingredients to help prevent the batter from curdling.
• Once all of the eggs have been added, add the remaining dry ingredients, together with the lemon juice and milk.
• Beat until the batter is thick and smooth.
• Spoon the batter into the mini bundt pans until they are about 2/3 full, and use a small spatula to smooth out the batter.
• Give each mini bundt pan a gentle tap on the kitchen bench to make sure the batter settles into the grooves of the bundt pan.
• Bake for 12 to 15 minutes, or until the tops of the cakes are lightly golden and a skewer inserted into the thickest part of the cakes comes out clean.
• Leave the cakes to settle in the bundt pans on a wire rack for about 5 minutes, before carefully unmolding the cakes.
• Let the cakes cool completely on a wire rack.
• In a medium-sized bowl, whisk together the icing sugar (powdered sugar) with some lemon juice until you have a thick, but pourable, consistency.
• A thin frosting will cover more of the cakes, but it will be more transparent.
• A thick frosting will cover mostly the top of the cakes, but it will dry to an opaque white colour (like shown in the photos).
• Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the frosting.
• Spoon the lemon glaze over a few cakes a time, a decorate with some finely grated lemon zest.
• Repeat Step 2 for the remaining cakes. The glaze needs to be wet for the lemon zest to stick to it, and the glaze will set more quickly the thinner it is. Hence, I recommend frosting just a few cakes at a time.
• Leave the cakes for at least 15 minutes to set before serving.

LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.