Cakes and Frostings

Mini Lemon Bundt Cakes

  • 1 1/2 cup Flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 13 tablespoons Unsalted butter
  • 1 cup Sugar
  • 3 Eggs, lightly beaten
  • 1/2 teaspoon Lemon oil
  • Glaze Glaze
  • 1 Vanilla bean
  • 1/2 cup Water
  • 1 cup Sugar
  • 1/4 cup Honey
  • 2 Tablespoons Unsalted butter

    • 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: overa sheet of waxed paper, sift together flour, baking powder and salt. In bowl ofelectric mixer fitted with flat beater,beat butter on medium speed until creamy and smooth, 1-2 minutes. Add sugar andbeat until light and fluffy; stop mixeroccasionally and scrape bowl. Graduallyadd eggs, beating well after each addition. Beat in lemon oil. Reduce speed to low; add flour mixture in three additions, blending each addition until just incorporated. Stop mixer occasionally and scrape bowl. Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted into cakes comes out clean, about 20 minutes. Transfer to a wire rack; cool 10 minutes. 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 water, sugar, honey and butter. Heat over low hear just until sugar dissolves. Increase heat to medium and cook 5 minutes. Remove for heat; cool 10 minutes. Brush warm cakes withglaze. Cool completely before serving. Makes 6 mini-cakes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!