These mini lemon bundt cakes are the perfect dessert for your next Friday Night Dinner because they aren’t king sized candy bars.
No matter what store I’m at, I always hit up the clearance section. Always. You never know what you’re going to find, and you might stumble onto something you actually need anyway. Of course, you have to have some kind of restraint or you’ll end up a hoarder, but I can normally control myself. Anyway, about a month ago, I found some mini lemon bundt pans for super cheap.
I was even sort of hesitant about them, but literally that night, I was watching Gilmore Girls and Emily served mini lemon bundt cakes at Friday Night Dinner. I almost freaked out. It couldn’t have been a coincidence. It was the Gilmore gods – Lorelai the first to be exact – smiling down on me. Right? Ok, maybe not, but I was so excited about making mini lemon bundt cakes.
And about a week later, I found a giant bag of Meyer lemons at Costco, so those mini lemon bundt cakes turned into mini Meyer lemon bundt cakes, and an amazing recipe was born. Every bit worthy of Emily Gilmore, and even more worthy of this Friday Night Dinner series.
Mini Lemon Bundt Cakes
Yield 12 mini bundts
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon coarse salt
- 3/4 cup milk
- 1/4 cup lemon juice
- 1 teaspoon lemon extract
- 1 cup butter-flavored shortening
- 2 cups sugar
- Zest of 4 lemons (about 3 - 4 tablespoons) - cream together
- 4 large eggs
- 2 cups powdered sugar
- 2 - 3 tablespoons lemon juice
- Cooking spray
- Mini bundt cake pans
- Preheat oven to 350˚F and spray pans with cooking spray.
- In a large bowl, whisk together the dry ingredients, set aside.
- In a small bowl, whisk together the milk, lemon juice and lemon extract. Set aside.
- In a large bowl with an electric mixer, cream shortening, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating until incorporated.
- Add both dry flour mixture and milk mixture, alternating between each.
- Divide the batter equally between cake molds.
- Bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and let cool completely before removing cakes from pan.
- In a medium bowl, whisk together frosting ingredients.
- When cakes have cooled, drizzle with frosting.
Recipe adapted from Ina Garten.