Makes 6 mini-Bundt cakes
YouTube instructional video is at the bottom.
What you’ll need
All-Purpose Flour or cake flour
Unsalted butter (Room temp)
Sugar
Baking powder
1 large egg (Room temp)
Heavy Cream (Room temp)
Lemon instant pudding
1 large lemon
Gel paste yellow food coloring
Whole milk
Confectioners sugar
Baker’s joy nonstick baking spray
6 mold non-stick mini-Bundt pan
Preparation of ingredients
Step 1-Sift 1 1/3 cup of All-purpose flour OR cake flour, 1/2 teaspoon baking powder, and 1 tablespoon of lemon instant pudding into large bowl. Stir all ingredients together.
Step 2-Add 1 Stick unsalted butter at (Room temp) and 3/4 cup sugar. Mix on high speed for 4 to 5 minutes. Make sure you scrape down the sides of your bowl.
Step 3- Add 1 large egg (Room temp). Mix until combined.
Step 4- Rinse Lemon, zest entire lemon, cut lemon in half, juice one half of the lemon. Reserve lemon zest and lemon juice.
Step 5- Add 1/2 Cup Heavy cream (Room temp) 1/2 teaspoon of lemon extract, 2 teaspoons lemon juice and 1 drop of gel paste yellow food coloring. Stir all ingredients together until well combined.
Step 6- Add Lemon Zest into your butter mixture and mix until well combined.
***Preheat oven to 350 degrees***
***Alternate flour and lemon creme mixtures into 3 separate intervals***
Step 7- Add 1/2 Cup flour mixture and 1/8 cup lemon creme mixture. Mix all ingredients together until well combined.
Step 8- Add 1/2 Cup flour mixture and 1/8 cup lemon creme mixture. Mix all ingredients together until well combined.
Step 9- Add 1/3 Cup flour mixture and 1/8 cup lemon creme mixture. Mix all ingredients together until well combined.
Step 10-Add lemon cake batter into prepare Bundt cake molds. You can take a small spoon and add small dollops of it or add it into a pastry bag and pipe it into each individual Bundt cake mold.
Step 11- Spread lemon cake batter around each Bundt cake mold as evenly as possible.
Step 12- Place in a preheated 350-degree oven for 20 to 25 minutes.
Step 13- After 20 to 25 minutes remove lemon Bundt cakes out of oven. Insert a toothpick and it should come out clean. If it does not come out clean bake for an additional 5 minutes. Let cakes cool completely before flipping.
Step 14- Flip cakes over onto opposite side.
Making the Lemon icing
Step 15- Add 1 1/4 Cup confectioners’ sugar, 3 tablespoons melted unsalted butter, 3 tablespoons warm or hot whole milk or heavy cream and 1/2 teaspoon lemon extract. Stir until smooth with no visible lumps.
Step 16- Pour lemon icing onto each individual lemon Bundt cake. Once poured on top let icing set for 5 minutes before serving.
Serve and enjoy!
YouTube instructional video
