Fun fact: when I was a child I wanted to host my own cooking show. I remember setting up the kitchen to “host my show” and I think that is when my love for cooking and baking began. I’m no pro and far from an expert but I sure do love to whip up something delicious to share with others. That is probably another big part of it. I love to share whatever I make. We wrapped up some of these lemon bundt cakes and shared them with our sweet neighbors. Hudson is for sure a fan favorite in our older generation neighborhood and he loves to take them “mail”.
Recipe for Mini Lemon Bundt Cakes
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon
- 1 teaspoon coarse salt
- 3/4 cup milk
- 1/4 cup lemon juice
- 1 teaspoon lemon extract
- 1 cup butter
- 2 cups sugar
- Zest of 4 lemons (about 3 – 4 tablespoons)
- 4 large eggs
- 2 cups powdered sugar
- 2 – 3 tablespoons lemon juice
Preheat oven to 350˚F and spray pans with cooking spray. In a large bowl, whisk together the dry ingredients, set aside.
In a small bowl, whisk together the milk, lemon juice and lemon extract. Set aside. In a large bowl with an electric mixer, Mix melted butter, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating until mixed in. Add both dry flour mixture and milk mixture. Divide the batter equally between cake molds. Bake for 20 – 25 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cool completely before removing cakes from pan. In a medium bowl, whisk together frosting ingredients. When cakes have cooled, drizzle with frosting.
Shop the items I used here: http://liketk.it/2KCcW