Lemon Vanilla Mini-Bundt Cakes
The Vanilla Bundt Cake has long been popular at Magnolia Bakery, with many devoted fans coming in to get their morning slice. I lightened the recipe a bit for these minis, which of course bake up in just 20 minutes and only need to cool for a bit before you pop them out of the pan. These are best eaten the same day you make them.
MAKES 16 mini-Bundt cakes
INGREDIENTS
¾ cup/1½ sticks (170g/6oz) unsalted butter, at room temperature (but still firm)
1½ cups (300g/10.6oz) granulated sugar
2 teaspoons grated lemon zest
3 eggs
2 teaspoons pure vanilla extract
1½ cups (202g/7.2oz) all-purpose flour
⅓ cup (80g/2.8oz) club soda
Powdered sugar, for dusting
- Preheat the oven to 350°F. Butter and flour 16 cups of two mini-Bundt cake pans.
- In a stand mixer with the paddle, cream the butter, sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. Scrape the bottom and sides of the bowl.
- Add the eggs, one at a time, beating very well after each addition. Beat in the vanilla. Scrape down the bottom and sides of the bowl.
- On low speed, add the flour in three additions, alternating with the club soda, beginning and ending with the flour. Mix just until combined. Scrape the bottom and sides of bowl and mix just until the flour has been fully incorporated; do not overmix.
- Evenly scoop the batter into the prepared mini-Bundt pans.
- Bake for 20 to 22 minutes, or until the cakes are golden and a cake tester inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes, then pop them out of the pan while still slightly warm and dust with powdered sugar. Serve immediately.
VARIATION
LEMON VANILLA BUNDT CAKE: To make a full-size Bundt cake, double this recipe. Use a 10-inch Bundt pan with a 12-cup capacity and bake for at least 1 hour 20 minutes, or until a cake tester inserted halfway between the center tube and the edge of the cake comes out clean.