|Photo from Flavors by FourMini Lemon Bundt Cakes|
1 c I Can't Believe it's Not Butter - Softened
1 c Buttermilk
3 c flour
4 Eggs - room temp
2 c Sugar
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
Pam Cooking Spray
1/4 c Powdered Sugar
William-Sonoma or Homemade Lemon Curd (Optionoal)
Start by preheating the oven to 350. Spray your mini bundt or regular sized bundt pan with Pam and set aside. Combine your flour, salt, baking powder and baking soda in a large bowl. In the bowl of your stand mixer, cream your butter and sugar on medium for 2-3 minutes until fluffy. Then add one egg at a time mixing in between additions. Add the dry ingredients in three different segments, alternating with the buttermilk until everything is completely combined. Then zest in one of the lemons, be careful zesting for some reason always makes me nervous. Remember to zest just until you get to the white part, don't zest the white it has a bitter taste. Juice that lemon and another one into a small bowl so you don't put in the pits, add 1/4 cup of that lemon juice into the bowl. Mix on medium for another minute or two until both the zest and the juice are mixed in. Using an ice cream scooper, fill each individual bundt mold with batter. Give the pan a few shakes and taps so the batter falls deep into the whole and goes around the middle divider. Add more batter until they are filled just a little bit from the top. Bake for 20 minutes until they spongy and a light golden color, a toothpick should come out clean. Let cool for about 5 minutes in the pan, then allow them to cool on a rack completely. Sprinkle with powdered sugar, fill with lemon curd and top with a raspberry if desired.
Ok, so time was running short so I cheated and used a lemon cake mix with 1/2 lemon juiced and the zest of the lemon. I did get 24 mini bundts. (adding a couple to the freezer to see how they freeze - will update later).