SERVES 6
TOTAL TIME: 45 minutes
You will need six 1-cup mini Bundt pans for this recipe; either individual mini Bundt pans or a 6-cup mini Bundt pan tray will work fine. If using individual pans, place them on a rimmed baking sheet before baking. The glaze will be very thick when whisked together, but will thin and drip down the sides once applied to the warm cakes.
CAKES
|
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 |
GLAZE
|
1 |
cup (4 ounces) confectioners’ sugar |
|
½ |
teaspoon grated lemon zest plus |
|
5 |
teaspoons juice |
|
Pinch salt |
1. FOR THE CAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour six 1-cup mini Bundt pans. Whisk flour, baking powder, and salt together in bowl.
2. 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.
3. Sift one-third of flour mixture over egg mixture and 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.
4. 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.
5. FOR THE GLAZE: Meanwhile, whisk 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. Serve.