I said before that I am always looking for a way to downsize recipes. When I make something unless I am taking it somewhere to feed a crowd I just want small portions.
Then, I bumped into Mini Bundt Cakes from America’s Test Kitchen.
You know I complain about how pedantic they are, but these guys are winning me over. I want my food to be delicious, but I am impatient. I don’t want to disassemble then reassemble a recipe.
But for some reason this recipe is easy. The wet batter is buzzed in a food processor, and then into a bowl, you add the dry ingredients in three parts.
Then into buttered and floured six 1-cup mini bundt pan. Bake for 20 minutes.
I love the individuals because my people each like their cake served up differently. One likes no icing and one you can’t put enough icing on it. Me, if it is lemon, I will take it either way.
If you want you can send a couple home with your guests. They are very portable. It is a good way to make friends.
- Cakes
- 1½ cups (7½ ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups (8¾ ounces) granulated sugar
- 4 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 2 tablespoons grated lemon zest plus 2 teaspoons juice (2 lemons)
- 12 tablespoons unsalted butter, melted and hot
- Glaze
- 1 cup (4 ounces) confectioners' sugar
- ½ teaspoon grated lemon zest plus 5 teaspoons juice
- Pinch salt
- For the cakes:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour 6 1-cup mini Bundt pans.
- Whisk flour, baking powder, and salt together in bowl.
- Process sugar, eggs, vanilla, and lemon zest and juice together in food processor until combined, about 10 seconds.
- With processor running, add hot melted butter in steady stream until combined, about 30 seconds; transfer to large bowl.
- Sift one-third of flour mixture over egg mixture; whisk to combine until few streaks of flour remain.
- Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone; do not overmix.
- Portion batter into prepared pans and smooth tops.
- Wipe any drops of batter off sides of pans and gently tap pans on counter to release air bubbles.
- Bake until tops are just firm to touch and toothpick inserted into center comes out clean, about 20 minutes, rotating pans halfway through baking. Let cakes cool slightly in pans before transferring to wire rack.
- For the glaze:
- Whisk confectioners sugar, lemon zest and juice, and salt together in bowl until smooth.
- Set wire rack with cooled cakes over sheet of parchment paper (for easy cleanup) and drizzle glaze over tops of cakes, letting glaze drip down sides.
I am taking these to
Yum so pretty!
Swing by and you can have one. With or without icing?
Your mini cakes are adorable. I love small bites.
Sam
Thanks Sam. I am always happy when I find a smaller version since I don’t know what to do with a big cake and I don’t like waste.
We are thinking alike aren’t we? I honestly would not have thought that cake in a food processor could be good, but man, was I ever wrong!! Love your little individuals, so pretty, I might have to have two though. Is that legal?
Chris, I could not believe we were both working the food processor at the same time. 🙂 I am thinking of making your carrot cake for a friend since it is her favorite, but maybe in the mini bundt size. You always have such great ideas.
These cakes are so pretty and your styling is stunning. It looks like Easter on a plate Madonna.
Thanks so much Penny. I was feeling pretty insecure about my styling. You make me glad I went ahead with it.
I adore lemon cakes, and these mini ones sound fabulous. Those guys at America’s Test Kitchen do come off as a bit pedantic, and terribly opinionated. To be frank, sometimes they almost sound well, dare I say it, snotty. I often find myself tuning out. However, I must give credit where credit is due and admit that they do know their stuff, even if they seem to refuse to admit that there is more than one right way to cook!
Hi Adri. I really need to quit complaining about these guys. They make me eat my words every time – literally. 🙂 Everything I have made from them has been really good. Thanks for stopping by.
I was just thinking of you this morning and was going to write you and then I see a post from you. Yea!
It just so happens that I have mini bundt pans. I like making small versions, too, Madonna. I can freeze leftovers or give them away as gifts. I love ATK and it looks like I need to try out this recipe! I’d like mine with icing, please. It looks like you’re prepared to please all your guests.
Happy Easter to you.
Thanks so much Kitty. I am getting back to normal, or at least normal for me. 🙂 I love the smaller versions, and especially now that I am making something all the time. I am running out of freezer space.
Hope you have a wonderful Easter.
M.
Those are adorable-and I have a new mini heritage bundt pan just waiting to be used.
Found you @ Busy Monday Linky Party. 🙂
If you have a new pan you really need to put it to good use. 🙂 Thanks for stopping by Carol.
Oh Madonna, these Mini Bundt Cakes look so cute and I’m sure they taste even better than they look.
This is going to make it for my Easter Brunch table, thanks for the inspiration!
Daniela, I hope you make them and enjoy. They smell like lemon and butter, my favorite smells. :
Happy Easter.
These are super cute and sweet looking! 🙂 Perfect with coffee! Saying hello from tasty Tuesdays! 🙂
Cathy
Thanks Cathy. I’ll be by to check you out.
I love making mini bundt cakes also! Where did you find the paper flower holders? They are adorable!
Thanks Tracy. They are from Wilton.
They are darling Madonna and I love minis..:)
The flower papers are so cute and add a party/spring atmosphere.
Thanks so much Monique. I have had the papers for a while and this looked like a good time to use them.
Wishing you and yours a Happy Easter.
M.
I’m so happy to find someone who loves lemon as much as I do! All I need is a dusting of powdered sugar or a dollop of whipped cream and I’m happy. I have a mini bundt pan and can’t wait to try these.
I hope you enjoy them. A dollop of whipped cream sounds good to me.
Thank you for stopping by Susan.
I love the small cakes too! Lemony and delish! 🙂
Love lemon. Totally love it, so these are up my alley. I’ll have two, please — one with, one without icing. And I know what you mean about the pedantic thing, although they’re usually right. They just don’t need to be so obnoxious about it. 😉
Ha! These are so easy you can have as many as you want. I always end up eating my words when it comes to ATK. 🙂 I am always resistant because I am impatient, but end up having to apologize. I do so gladly. My sister reminds me I did the same thing about using weight for measuring – now I think everything should be weighed.
Wishing you and Mrs. Riff a Happy Easter.
M.
Ah, just what I needed for the weekend, and I have a mini-bundt pan. Was looking for something citrus-y!
I hope you enjoy them as much as we did. Thanks for stopping by Carole.
Ooh, those look yummy! They’re fat free, right? LOL! 🙂
You made me laugh Jebbica. I hope you make them and enjoy.
These sound perfect for so many occasions, and I do love individual desserts for so many reasons, they just seem to feel less indulgent than a big slice of cake! Thanks for the great recipe~
I never feel bad about the first slice of a big cake, but what to do with the rest is always my problem. I really like that everyone get their own frosting/icing. Thanks for stopping by Jenna.
I hope you and your family have a great Easter.
I love those little bundt cakes, especially when they are lemon cake. Thanks for the recipe, Madonna. There are many things I would bake but usually don’t because they make too much. Happy Easter!
You are not kidding about too much since we are making something on a regular basis. I love scaled down versions of all recipes.
Happy Easter to you and your family.
This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls
What a perfect dessert for the Easter table! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Congrats!!!! We adore these Mini Lemon Bundt Cakes at Munching Modnays and will be featuring them is this week at Munching Mondays!!!! Thanks so much for sharing xo – Nic
We will just love your Lemon Mini Bundt Cakes. Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
These look cute and delicious!
Lemon cakes are always very loved with my family 🙂
Thanks so much Winnie. You always make the more delicious looking desserts.