Mini Lemon Bundt Cakes

Some people are saying the cupcake trend is on its way out. I don’t know about that, but I do know I love eating small portions of something cakey and delectable.

When I saw this mini bundt pan at Wal-mart a few weeks ago, I had to buy it. When I wondered what I should bake first, I didn’t even need to think twice. I knew I was going to make lemon cakes.

This lemon cake is roughly based on a lemon cake I saw Ina Garten make. After she pulls it out of the oven, she soaks it with a lemon syrup, and then when it is still warm, she drizzles it with a lemon glaze. I’d say that sounds pretty good, wouldn’t you?

Lemon Mini Bundts

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

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. 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.

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.

5. For the glaze: 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.

6. Combine all ingredients for the glaze in a small bowl and drizzle over warm or cool cakes.

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