Mini Bundt Cakes
Individual Bundts are a small-but-scrumptious way to fill a reception or bridal-shower treats table.
- Yield: Makes 9
Photography: Bryan Gardner
Source: Martha Stewart Weddings, Summer 2014
For the Cakes
- Nonstick vegetable spray, for pans
- 3 cups all-purpose flour, plus more for pans
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 1 tablespoon finely grated lemon zest
- 4 large eggs
- 1 cup heavy cream
For the Glaze
- 2 cups sifted confectioners' sugar
- 3 to 4 tablespoons fresh lemon juice (from about 2 lemons)
Make the cakes: Preheat oven to 350 degrees. Generously spray cups of nonstick mini Bundt pans (1 cup capacity) with vegetable spray. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt.
With a mixer, beat butter and sugar on medium-high until light and fluffy. Add zest and beat to combine. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream, beginning and ending with the flour; beat until just combined.
Fill each pan with about 3/4 cup batter. Bake until tops spring back when lightly touched and a toothpick inserted into a center comes out clean, about 25 minutes.
Make the glaze: Whisk together confectioners' sugar and lemon juice. When cakes are done, transfer pans to a wire rack and let cool 10 minutes. Turn out cakes onto rack and brush with glaze; let cool. Garnish each with a piece of candied lemon peel, if desired.