Wednesday, February 22, 2012

Mini Lemon Bundt Cakes

I got this recipe from Two Peas and Their Pod. Instead of a loaf pan, I used my mini bundt pans. It made 6 with some batter left over, but I probably shouldn't have filled them so full and made a few cupcakes with some of the batter. I cooked them for 30 minutes and they seemed perfect. Like the Peas, I used sour cream instead of yogurt (reduced fat at that) and they were very tasty.

FYI, these are very tart. It's lemon with a side of lemon topped with lemon.

Lemon Loaf Cake

Adapted From Barefoot Contessa
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt (I used sour cream)
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil ( I used canola oil)
1/3 C. freshly squeezed lemon juice

1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve!

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