Mini Lemon Bunt Cakes

Mini Lemon Bunt Cakes

​When lemons are bountiful in the Mulberry Lodge garden I'm always looking for ways to use then up. These cute  mini Bundt cakes decorated with a lemon glaze make a  delicious addition to an afternoon tea or serve them up as individual desserts. 

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​Ingredients
Cakes:

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon coarse salt
• 3/4 cup milk
• 1/4 cup lemon juice
• 1 teaspoon lemon extract
• 1 cup butter
• 2 cups sugar
• Zest of 4 lemons (about 3 – 4 tablespoons) – cream together
• 4 large eggs
• Poppy Seeds 2 teaspoons

Frosting:

• 2 cups powdered sugar
• 2 – 3 tablespoons lemon juice 

Instructions

1. Preheat oven to 180CF and spray pans with cooking spray.
2. In a large bowl, whisk together the dry ingredients, set aside.
3. In a small bowl, whisk together the milk, lemon juice and lemon extract. Set aside.
4. In a large bowl with an electric mixer, cream shortening, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes.
5. Add eggs, one at a time, beating until incorporated.
6. Add both dry flour mixture and milk mixture, alternating between each.
7. Divide the batter equally between cake moulds.
8. Bake for 20 – 25 minutes, or until an inserted toothpick comes out clean.
9. Remove from oven and let cool completely before removing cakes from pan.
10. In a medium bowl, whisk together frosting ingredients.

When cakes have cooled, drizzle with frosting.

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