Triple Lemon Mini Bundt Cakes

This past weekend was our Twelfth Wedding Anniversary.  We had a quiet dinner at home to celebrate.  With Scott facing Pituitary tumor surgery June 18th, he is laying low on the weekends.  He is so tired all of the time, due to his hormones being out of balance. His favorite cake is Lemon Cake with Lemon Frosting.  I  didn't want to bake a a big cake, so I made these cute little Lemon Mini Bundt Cakes with Lemon  Butter Cream Frosting. Mini cakes make the any occasion special.  There is also a Lemon Glaze underneath the frosting, for a triple lemon punch.  These little cakes have pucker power, perfect for lemon lovers everywhere. I love the Strawberries, so we had Strawberries on top of the cake.  Honestly, this was the best lemon cake that I have ever eaten.  Life is short, eat dessert first. 

Besides cake we had a beautiful Spinach Salad with fresh strawberries, (of course), Mandarin oranges, and dried cranberries with a Balsamic Vinaigrette.  For the main course we had Chicken Marsala on Linguine, which was wonderful with tender chicken, a flavorful Marsala sauce with browned mushrooms.Mmm.   The recipe will be posted later.

 We had a wonderful time cooking together in the kitchen and drinking a Pinot Noir, just the way that our blog started.  We toasted to us, and many more anniversaries. 

Triple Lemon Mini Bundt Cakes

 Adapted from Crazy about Cupcakes, by Krystina Castella

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar

1/4 c lemon zest-about 3 lemons
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk I used almond milk
1/4 c. fresh lemon juice

1/2 teaspoon vanilla

Directions:

 1. Preheat the oven to 350°F.   Grease and flour mini bundt pan.  My pan has 6 wells.  I also got 12 cupcakes with reserve batter, plus five more mini bundt cakes. Yield depends on the size of your mini bundt pan.

2. In a large bowl of stand mixer, combine sugar and lemon zest. .cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
3. In a separate bowl combine the flour, baking soda, baking powder, and salt. Set aside.

    In another bow, combine milk, lemon juice and vanilla.
4. Add the dry ingredients to the creamed mixture, alternating with the milk, ending with the flour mixture.  Mix until completely integrated.

5. Fill the bundt cake pans and cupcake liners three-quarters full. Bake bundt cakes about  2-25 minutes, and cupcakes 18-23 min. or until a toothpick comes out clean.

6. Remove mini bundt cakes from oven and cool on rack.  Carefully remove cakes from pan, using a butter knife if needed. Place on rack with wax or parchment paper underneath. Spoon glaze over warm cakes Frost when glaze is completely set

Lemon Glaze

1/4 C. fresh lemon juice

1/4 C sugar, or add to taste

1 Tbsp melted butter 

Bring ingredients to boil over med. heat.  Spoon over warm mini bundt cakes and cupcakes.  Frost cakes and cupcakes when completely cooled.

 Lemon Butter Cream Frosting

 2 sticks butter

4 C powdered sugar

1/4 C lemon juice

Cream butter in large mixing bowl of electric mixer with the paddle attachment.  Gradually add powdered sugar and lemon juice until desired consistency. 

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #69
 Stop by and say Hi to Brandie!