Opis
Delicious mini lemon bundt cakes that are perfect for any occasion.
Składniki
Skala
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instrukcje
- Preheat the oven to 350°F (175°C).
- Grease the mini bundt cake pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat butter until creamy. Add the egg and mix well.
- Add buttermilk, lemon juice, and lemon zest to the butter mixture.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the prepared pan.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Let the cakes cool before removing from the pan.
Uwagi
- Store in an airtight container.
- These cakes can be frozen for up to 2 months.
- Adjust the lemon juice to taste.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 18 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cake
- Kalorie: 150
- Cukier: 10g
- Sód: 150mg
- Kwasy: 6g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 22g
- Włókno: 0g
- Białko: 2g
- Cholesterol: 30mg
Słowa kluczowe: mini lemon bundt cakes recipe