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Mini Lemon Bundt Cakes




Source of Recipe


Internet


List of Ingredients




1 1/2 cup Flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
13 tablespoons Unsalted butter
1 cup Sugar
3 Eggs, lightly beaten
1/2 teaspoon Lemon oil

Glaze
1 Vanilla bean
1/2 cup Water
1 cup Sugar
1/4 cup Honey
2 Tablespoons Unsalted butter

Recipe



Have ingredients at room temperature. Position rack in lower third of oven: Preheat oven to 325°. Grease and flour a 6-well bundtlette pan.

To make cakes: overa sheet of waxed paper, sift together flour, baking powder and salt. In bowl ofelectric mixer fitted with flat beater,beat butter on medium speed until creamy and smooth, 1-2 minutes. Add sugar andbeat until light and fluffy; stop mixeroccasionally and scrape bowl. Graduallyadd eggs, beating well after each addition. Beat in lemon oil. Reduce speed to low; add flour mixture in three additions, blending each addition until just incorporated. Stop mixer occasionally and scrape bowl. Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted into cakes comes out clean, about 20 minutes. Transfer to a wire rack; cool 10 minutes. Tap pan on work surface, set rack over waxed paper and invert cakes onto rack.

To Make Glaze: split vanilla bean lengthwise; scrape seeds into a small saucepan. Add water, sugar, honey and butter. Heat over low hear just until sugar dissolves. Increase heat to medium and cook 5 minutes. Remove for heat; cool 10 minutes. Brush warm cakes withglaze. Cool completely before serving. Makes 6 mini-cakes.