May 31, 2009

Mini Lemon Bundt Cakes

Mini Lemon Bundt Luscious! 
( Just ask the 105 women I made these for). 
1 pkg (18-1/4 ounces) lemon cake mix 
3/4 c vegetable oil 
3/4 c warm tap water 
4 eggs 
1 pkg (3 ounces) lemon gelatin 
2 tsp lemon extract

For bundt cake version:  Bake 325* for 40-45 minutes.
For mini-bundt cake version:  Bake 325* for 17 minutes.

Mix all ingredients together until combined and then for 2 minutes on medium speed. If you have a Kitchen Aid Pro 600, then you can make triple batches. Like this:
Prepare your mini-bundt cake pans with Baker's Joy. Good ole fashioned crisco and flour works fine too. I prefer Baker's Joy. I purchased mine at Smart-N-Final.
I used two types of mini-bundt pans. The individual traditional bundt cake pans (above) placed on a cookie sheet, and the pan of six flowers I purchased from Williams-Sonoma years ago (below). I love variety. In all its shapes and sizes.
One batch of batter fills seven mini-bundt pans. Each pan holds 1 cup. Fill each pan 3/4 cup full like this:
By filling 3/4 cup, you will have room for the cakes to rise. Bake 325* for 17 minutes...check them often as ovens vary. Spread with lemon glaze while still warm - see HINT below.

Lemon Glaze:
4 c. powdered sugar
8 Tblp. lemon juice

Hint: Make small cuts with a knife about 1/2 way down the depth of the mini-cakes at even intervals. Spread with glaze. Once the glaze hardens, remove the cakes from pans and flip over and do the same for the tops.

Major YUM-Oh!