There’s something about lemon cakes that I associate with summer. Lemon drizzle cake, lemon sponge, lemon drops – just name it and chances are I will be a number one fan.
This has been the first time I have baked with a mini bundt tin, and I love it. They are shaped in a distinctive ring shape which gives the cake a gorgeous finish when it is baked. Bundt tins can be difficult to find in Australia; I found mine at the Chef’s Kitchen in South Melbourne, my go to store for baking supplies. If in doubt use a mini kugelkopf pan for a similar finish.
These mini bundt cakes are light, lovely and perfect for a summer picnic. The addition of natural yoghurt makes them super tender and moist. If you’re as messy as me in the kitchen, you may get in to a slight mess putting the icing on these beauties. But it’s all part of the fun. The icing on these bundts is far from perfect so I am sure many of you with a steadier hand will do a better job than me.
It is important to grease the tin well before filling them. I cooled the tin in the fridge for 5 minutes before greasing the tin with melted butter and a dusting of flour. Then pop it back in the fridge until you are ready to fill them with the cake mixture.
They are really proof that the best things come in small packages! I would love to hear some of your bundt recipes below.
Makes 6 mini bundts ( 1 mini bundt tray with six moulds of approximately 9 x 4.5 cm)
Ingredients for the bundt
- 125ml natural yoghurt
- 75g butter (melted)
- 2 large eggs (room temperature)
- Zest of one lemon
- 150g plain flour (sifted)
- 1/2 teaspoon of bicarbonate of soda
- Pinch of salt
Ingredients for the icing
- 200g icing sugar(sifted)
- Juice of one lemon
- Preheat the oven to 170 degrees/Gas Mark 3. For fan forced ovens drop the temperature down to 150 degrees. Cool the tin in the fridge for five minutes then grease it liberally with melted butter and a slight dusting of plain flour before returning it to the fridge.
- Mix the yoghurt, melted butter, eggs and lemon zest in a small mixing bowl. Put the flour, bicarbonate of soda, salt and sugar in a large mixing bowl then add the wet ingredients into the flour mixture. Fold gently and be careful not to over mix at this point.
- Spoon the mixture into the bundt tins up to 1.5cm from the top. Make sure the tins have a flat surface. Place in the oven for 25 – 30 minutes until a skewer placed in the centre comes out clean.
- Allow to cool for 5 – 10 minutes then turn out onto a wire rack to cool completely.
- To make the icing, mix the icing sugar and lemon together in a small bowl until it has a thick, pourable consistency. Use a pouring jug or spoon to pour over the bundt cakes, allowing the icing to ooze over the sides.
Feel free to dress them up with some flaked almonds or some summer berries!
Based on Nigella Lawson’s ‘Baby Bundt” Recipe in How to be a domestic goddesss”.