Mini Lemon Bundt Cakes
Today, I'm delighted to feature an oh-so-summery recipe by a special guest contributor; the very lovely and very talented Karen Kettner shares her adorable Lemon Cakelets baked into pretty mini bundts.
These two-bite bundt cakes of soft, moist, fluffy, lemony goodness, topped with fresh raspberries, blackberries and mint from her garden, scream unabashedly, "Look at us. Aren't we pretty? We smell so good and taste even better."
Gosh! These words I'd only expect to hear from tarts, never from bundts. But let's face it, these coquettish lemon bundtlettes have every reason to flaunt their goodness.
Karen's a whizz at whipping up beautiful desserts at the drop of a hat, often surprising friends and neighbors with her creations. So much so, if her neighbors see her walking down the street with a bag in her hand, everybody secretly hopes that she's coming their way with some goodies for them.
She's also a big fan of beautiful bundts, with a collection of over 25 bundt pans that she displays proudly on her kitchen wall. More than just a decorative statement, keeping them in sight and easily accessible inspires her to bake often.
Karen does all this with her happy little helper, Ramey, who is mini sous-chef and master taster all rolled into one. Here he is helping out with the lemon cakelets... and also helping himself.
Karen adapted her recipe from the Preppy Kitchen and used a beautiful braided 12 cup cakelet pan/ bundt pan/ bundtlette pan from Nordic Ware. But if you don't have special mini bundt pans, you could make this same recipe as cup cakes in a cupcake or muffin tin lined with cup cake liners.
If life gives you lemons,
skip making lemonade.
Bake these zesty Lemon Cakelets instead.
Mini Lemon Bundt Cakelets or Lemon Bundtlette Recipe
Adapted from the Preppy Kitchen
Servings: 12 mini bundt cakelets
Ingredients:
☐ 1 2/3 cup all-purpose flour (200g)
☐ 1 cup granulated sugar (200g)
☐ 1/4 teaspoon baking soda
☐ 1 1/2 teaspoon baking powder
☐ 1/4 teaspoon salt
☐ 3/4 cup unsalted butter (170g), melted
☐ 2 eggs room temperature
☐ 1/2 cup sour cream (120ml), room temperature. Can be substituted with whole milk
☐ 1/4 cup whole milk (60ml), warm
☐ 1/4 cup fresh lemon juice (60ml)
☐ 2 tablespoons lemon zest (approximately zest of two lemons)
☐ 1/2 teaspoon lemon extract
Step-by-Step Instructions:
Step 1: Prep
- Heat oven to 375°F.
- Spray cakelet pan with baking spray or line a cupcake tin with papers.
- Sift the flour, baking soda, baking powder and salt together and set aside.
Step 2: Make Lemon Sugar
Pulse the sugar and lemon zest together in a food processor to create 'lemon sugar.' If you don't have a food processor, it's ok to just mix the sugar and lemon zest together.
Step 3: Make batter
In a large bowl, whisk together the eggs, milk, melted butter, lemon juice, sour cream, and lemon sugar.
Step 4: Add dry ingredients to batter
Add the dry ingredient mixture (sifted flour, baking soda, baking power and salt mixture) to the wet ingredients and mix until just combined.
Step 5: Bake
Fill 3/4 of the prepared pan wells with batter . Bake for 5 minutes at 375°F then lower temperature to 350°F and bake for another 10-12 minutes. The cakes will be pale yellow in color when done.
Cool in pan for 5 min then remove to cooling rack. Once fully cooled, decorate with frosting, glaze, powdered sugar, or anything your heart desires!
Enjoy with your favorite people!
Kitchen Notes:
- For moist cake, weigh the ingredients instead of relying on cup measures.
- For the best flavor, use fresh lemon for the zest and juice, not bottled lemon juice.
How to Zest a Lemon
- Zest is the yellow outer peel of the lemon skin. To zest a lemon, rub the uncut lemon against a grater (a microplane grater or box grater) removing only the yellow portion of the lemon skin. Don't grate down to the white part of the skin (pith), as this will give the zest a bitter taste.
Click on the pictures below, to see some of my other cake recipes that might interest you.
Click on 'SWEETS AND DESSERTS' below to see more.