Mini Lemon Bundts

18 ingredients
1 steps

Ingredients

  • 1 3/4 cups unbleached, all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • zest of 2 lemons
  • 1 cup sour cream
  • for the lemon syrup:
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • for the glaze:
  • 1 1/2 cup confectioner's sugar
  • 1 tablespoon cream
  • 2 tablespoons freshly squeezed lemon juice

Directions

  1. 1
    {"0":"1. Preheat the oven to 325 degrees. Spray a mini bundt pan with nonstick cooking spray (or line a standard muffin tin with 12 cupcake papers). In a medium size bowl, combine flour, baking powder, baking soda, and salt.","2":"2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar and mix until light and fluffy, about 2 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and zest. Incorporate sour cream.","4":"3. With the mixer on low, slowly add in dry ingredients and mix until well-incorporated, scraping down the bowl as necessary. Fill each bundt mold halfway with batter (if there is any extra, pour into cupcake liners in a muffin tin). Bake for 15-20, or until a toothpick entered into the center bundt comes out clean.","6":"5. For the syrup: While the cakes are baking, in a small saucepan set over medium heat, combine sugar and lemon juice. Boil for 1 minute. When the cakes come out of the oven, allow to cool for 5 minutes, then invert on a wire cooling rack. Pour warm syrup over each of the cakes.","8":"6. Combine all ingredients for the glaze in a small bowl and drizzle over warm or cool cakes."}

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