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Receta Mini Lemon Bundt Cakes
by Global Cookbook

Mini Lemon Bundt Cakes
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 6

Ingredientes

  • 1 1/2 c. Flour
  • 1/2 tsp Baking pwdr
  • 1/4 tsp Salt
  • 13 Tbsp. Unsalted butter
  • 1 c. Sugar
  • 3 x Large eggs, lightly beaten
  • 1/2 tsp Lemon oil
  •     Glaze Glaze
  • 1 x Vanilla bean
  • 1/2 c. Water
  • 1 c. Sugar
  • 1/4 c. Honey
  • 2 Tbsp. Unsalted butter

Direcciones

  1. Have ingredients at room temperature. Position rack in lower third of oven: Preheat oven to 325 . Grease and flour a 6-well bundtlette pan.
  2. To make cakes: over a sheet of waxed paper, sift together flour, baking pwdr and salt. In bowl of electric mixer fitted with flat beater, beat butter on medium speed till creamy and smooth, 1-2 min. Add in sugar and beat till light and fluffy; stop mixer occasionally and scrape bowl. Gradually add in Large eggs, beating well after each addition. Beat in lemon oil. Reduce speed to low; add in flour mix in three additions, blending each addition till just incorporated. Stop mixer occasionally and scrape bowl. Spoon batter into prepared pan; spread proportionately. Bake till toothpick inserted into cakes comes out clean, about 20 min. Transfer to a wire rack; cold 10 min. Tap pan on work surface, set rack over waxed paper and invert cakes onto rack.
  3. To Make Glaze: split vanilla bean lengthwise; scrape seeds into a small saucepan. Add in water, sugar, honey and butter. Heat over low hear just till sugar dissolves. Increase heat to medium and cook 5 min. Remove for heat; cold 10 min. Brush hot cakes with glaze. Cold completely before serving.
  4. Makes 6 mini-cakes.