Mini Lemon Bundt Cakes
Today, I'm delighted to feature an oh-so-summery recipe by a special guest contributor; the very lovely and very talented Karen Kettner shares her adorable Lemon Cakelets baked into pretty mini bundts.
These two-bite bundt cakes of soft, moist, fluffy, lemony goodness, topped with fresh raspberries, blackberries and mint from her garden, scream unabashedly, "Look at us. Aren't we pretty? We smell so good and taste even better."
Gosh! These words I'd only expect to hear from tarts, never from bundts. But let's face it, these coquettish lemon bundtlettes have every reason to flaunt their goodness.
- Heat oven to 375°F.
- Spray cakelet pan with baking spray or line a cupcake tin with papers.
- Sift the flour, baking soda, baking powder and salt together and set aside.
- For moist cake, weigh the ingredients instead of relying on cup measures.
- For the best flavor, use fresh lemon for the zest and juice, not bottled lemon juice.
- Zest is the yellow outer peel of the lemon skin. To zest a lemon, rub the uncut lemon against a grater (a microplane grater or box grater) removing only the yellow portion of the lemon skin. Don't grate down to the white part of the skin (pith), as this will give the zest a bitter taste.