Mini Lemon Bundt Cakes
Inspired by these miniature bundt cake molds I just bought, I would love your favorite recipes for lemon bundt cake. Thanks!!!!
Here ya go:
Lemon Grove Bundt Cake
Recipe by Jo Anne Merrill
1 cup butter; softened
2 cups sugar
3 large eggs
3 cup all-purpose flour, sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp lemon peel, grated
2 tbsp lemon juice, fresh
1/4 cup butter, softened
2 cup powdered sugar
1 1/2 tbsp lemon peel, grated
1/4 cup lemon juice, fresh
Preheat oven to 325 degrees. In a very large bowl, cream butter (or margarine) until very light; slowly add sugar until mixture is very light and fluffy. Beat in eggs one at a time. In another bowl, sift flour, baking soda and salt together. Add flour mixture alternately with buttermilk to butter mixture. Begin and end with flour.
Mix in lemon peel and juice. Pour batter into greased and floured 10-inch tube or 12-inch bundt pan. Bake for 65-75 minutes or until toothpick inserted in center comes out clean. Place pan on rack for 10 minutes to cool. Turn cake out of pan onto rack. Spread with as much lemon icing as the cake can absorb (about a third of the icing) Allow cake to cool completely then frost with remaining icing.
To make icing: Blend butter and sugar together in a medium bowl. Mix in peel and juice, 1 tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of juice is used, the icing will be thin and possibly difficult to spread evenly, however a very tangy frosting greatly enhances the flavor of the cake.
I make mini bundt cakes all the time for my friends and co-wokers! This is my ABSOLUTE favorite recipe...
I just double the amount of lemon juice and lemon zest to make it lemony. This also kinda loosens up the batter so it makes it much less of a pound cake. Instead it is still a bit create a dense, but very moist cake...
This makes a lot of batter so you will be making at LEAST two batches! :D