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.
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.
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