Mini Lemon Sugar Bundt Cakes

Recipe

1 ½ cups plain flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
125g unsalted butter, softened
¾ cups sugar
2 large eggs
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1 cup buttermilk

Zesty Lemon Sugar
1 cup caster sugar
Zest of 1 lemon
DSC_0043-1

Preheat the oven to 175°F (350°F). Generously butter mini bundt tins and dust with flour, knocking out the excess. Sift together the dry ingredients – flour,
DSC_0045-1

baking powder,
DSC_0046-1

baking soda
DSC_0048-1

and salt.
DSC_0049-1

Beat together the butter
DSC_0051-1

and sugar
DSC_0052-1

in an electric mixer at medium speed
DSC_0053-1

until pale and fluffy. Add eggs 1 at a time,
DSC_0054-1

DSC_0056-1

beating well after each addition, then beat in vanilla extract
DSC_0057-1

and lemon zest.

Combine buttermilk and lemon juice in a jug.
DSC_0058-1

Alternately add flour mixture and buttermilk
DSC_0059-1

alternately in batches, beginning and ending with flour mixture, mixing until just combined. Spoon batter into prepared tins,
DSC_0060-1

DSC_0061-1
smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.

Bake for about 30 minutes, until a skewer inserted into the center of the cake comes out clean. Turn out immediately.
DSC_0062-1

DSC_0064-1

To make the zesty lemon sugar, combine sugar and zest in a bowl.
DSC_0065-1

Coat the cakes in the sugar and allow to cool.
DSC_0066-1

DSC_0069-1

DSC_0071-1

DSC_0076-1

DSC_0078-1

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s