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.
- 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
- 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