I did a lot of baking last week. It had been several weeks since I’d done any substantial baking because of a) Passover and b) oh, I went to Paris for a week with my Mom. Il a été une semaine merveilleuse. (I apologize if that’s incorrect, my French is, shall we say, pas bon.) Last Thursday we had a bake sale at work to raise money for Relay for Life and I’m not one to miss out on a good bake sale.
I decided to make some old favorites, cream cheese brownies and lemon bars, as well as try a couple of new recipes: Sour Cream Coffeecake and a second adaptation, Lemon Mini Bundt Cakes.
Lemon Mini Bundt cakes
1/2 cup (1 stick) butter
1 cup sugar
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 teaspoons lemon extract
dash of vanilla extract
Cream together the butter, sugar, and eggs. Mix together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition. Add in the lemon extract and vanilla, stir for 15 seconds more.
Preheat the oven to 350.
My mini bundt pan makes 12 mini bundts. This recipe will make 24 mini bundts. If you have 2 mini bundt pans you can do this in one shot, else, you’ll have to wash the pan in the middle like I did.
Grease and flour (I like to use flour baking spray) a mini bundt pan. Fill the bundts halfway. You should use half the batter for one pan. Bake at 350 for 15-20 minutes, the cakes should be springy when done. Cool for 5 minutes in the pan and then turn out onto a cooling rack.
1/4 C powdered sugar
1Tbsp milk (any kind will do)
1/2 tsp lemon extract
Whisk ingredients together until there are no lumps. Drizzle over cooled cakes and let the glaze set for at least 5 minutes before moving.