Mini Lemon Bundt Cakes Recipe
Servings: 6
Ingredients
- 1Â 1/2 c. Flour
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 13 Tbsp. Unsalted butter
- 1 c. Sugar
- 3 x Large eggs, lightly beaten
- 1/2 tsp Lemon oil
- Â Â Glaze Glaze
- 1 x Vanilla bean
- 1/2 c. Water
- 1 c. Sugar
- 1/4 c. Honey
- 2 Tbsp. Unsalted butter
Directions
- Have ingredients at room temperature. Position rack in lower third of oven: Preheat oven to 325 . Grease and flour a 6-well bundtlette pan.
- To make cakes: over a sheet of waxed paper, sift together flour, baking pwdr and salt. In bowl of electric mixer fitted with flat beater, beat butter on medium speed till creamy and smooth, 1-2 min. Add in sugar and beat till light and fluffy; stop mixer occasionally and scrape bowl. Gradually add in Large eggs, beating well after each addition. Beat in lemon oil. Reduce speed to low; add in flour mix in three additions, blending each addition till just incorporated. Stop mixer occasionally and scrape bowl. Spoon batter into prepared pan; spread proportionately. Bake till toothpick inserted into cakes comes out clean, about 20 min. Transfer to a wire rack; cold 10 min. Tap pan on work surface, set rack over waxed paper and invert cakes onto rack.
- To Make Glaze: split vanilla bean lengthwise; scrape seeds into a small saucepan. Add in water, sugar, honey and butter. Heat over low hear just till sugar dissolves. Increase heat to medium and cook 5 min. Remove for heat; cold 10 min. Brush hot cakes with glaze. Cold completely before serving.
- Makes 6 mini-cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 746 | |
| Calories from Fat 295 | 40% |
| Total Fat 33.54g | 42% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 276mg | 12% |
| Potassium 94mg | 3% |
| Total Carbs 108.09g | 29% |
| Dietary Fiber 1.1g | 4% |
| Sugars 81.69g | 54% |
| Protein 7.12g | 11% |
