Lemon Lavender Mini Bundts


Recipe


Time

Active Time: 25 minutes
Total Time: 50 minutes

Recipe Yield

12 Servings

bon COOK Products Used

Flexipan® Mini Bundt Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Whisk, Citrus Press, Snap and Peel Trio, Go-To Spatula, Floral Cooling Rack
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DetailsAdditional Info

Ingredients

Cake:
  • 1 cup Unsalted Butter at room temperature
  • 2 cups Granulated Sugar
  • 1 teaspoon Salt
  • 4 large Eggs
  • 2 teaspoons Baking Powder
  • 3 cups Flour
  • 1 cup Whole Milk
  • Finely grated zest of 2 Lemons
Icing:
  • 1 ½ cups Powdered Sugar
  • 2-3 tablespoons Lemon Juice
 

bon COOK Products Used

Flexipan® Mini Bundt Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Whisk, Citrus Press, Snap and Peel Trio, Go-To Spatula, Floral Cooling Rack

Directions

  1. Preheat oven to 350 degrees F, place oven rack in center position and place Tray on Perforated Baking Sheet. Set aside.
  2. In Mixing Bowl, cream together Butter, Sugar and Salt until fluffy and a pale yellow color.
  3. Add Eggs one at a time, allowing each Egg to be fully incorporated before adding the next.
  4. Once Eggs are added, beat for an additional minute.
  5. In a separate Mixing Bowl, combine Flour and Baking Soda.
  6. Mix in 1 cup of the Flour mixture into the Butter and Eggs mixture.
  7. Add the Milk and beat to combine.
  8. Slowly add the remaining Flour mixture and stir in the Lemon Zest.
  9. Fill each Bundt Well ¾ full.
  10. Bake 20-25 minutes or until an inserted toothpick is clean when removed.
  11. Allow to slightly cool on Cooling Rack before unmolding.
  12. Once completely cooled, Whisk together the Lemon Juice and Powdered Sugar into a thick, only slightly pourable consistency.
  13. Spoon icing over the cooled Bundts and sprinkle with a pinch of Lavender for each.

         

Time:

Active Time: 25 minutes
Total Time: 50  minutes

Recipe Yield

12 Servings

Reviews

Lemon Lavender Mini Bundts

5 Stars Based on 1 Review(s)

Andrea Nichole Scanlonbakersfield, CA - 5 Stars
Was this review helpful? Yes  No (1 / 0)

Fantastic - A New Fav!

May 4,2019
I made these for a brunch class (minus the lavendar because I couldn't find it at my market). Nonetheless these were a hit and so delicious. Additionally, I made them dairy free and soy free for guests with allergies. I can only imagine how yummy the original recipe is! I substituted Ripple (vanilla unsweetened) for the milk and a dairy/soy free butter, both 1:1 ratio. Try these soon - you can thank me later...

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