Tuesday, 23 December 2014

Mini Lemon Bundt Cakes

Ok. Mini Bundt Cakes are cute. Especially when they have icing. Ooh. :P

I won a cooking competition(see my next post for more info) and used the money to buy 4 bundt tins.
I looked everywhere for a recipe for 4 tins and could not find a single one. I finally found one in Nigella's How to be a Domestic Goddess that was lemon flavoured. It said it was for 6 but my tins were a bit bigger so it was fine.

These cakes were amazing. They have an amazing lemony taste and the icing is soo good. I put some lemon zest mixed with sugar on top as a bit of decoration but it really wasn't noticeable.


YUMMY

Ingredients:

125ml natural (preferably bio) yoghurt

75g butter, melter

2 large eggs

zest of 1 lemon

150g plain flour

1/2 tsp bicarbonate of soda

pinch of salt

125g caster sugar

6 mini bundt moulds - approx. 9 x 4.5 cm, buttered well


Preheat the oven to 170°C/gas mark 3.
In a measuring jug, mix the yoghurt, melted butter, eggs and lemon zest. Put the flour, bicarb, salt and sugar into a large bowl. Mix the wet ingredients into the bowl, folding everything well, then fill the mini-Bundt moulds with the mixture, and cook for 25-30 minutes. When they come out of the oven, leave them to cool a little before turning them out, otherwise they'll break - but don't let them get too cold either, as they will stick. Let them cool on a rack, flat-side down.


Icing-

200g icing sugar

juice of 1 lemon


To make the icing, sieve the icing sugar into a bowl, and add enough lemon juice to make an icing thick enough to ice the tops and drizzle down like snow-capped peaks

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