Mini Lemon Bundt Cakes 4.06 An Affair to Remember

“Are you done?” “Oh, yes, thank you.” “Good, because we have mini lemon bundt cakes for dessert.” “Oh.” “What?” “Well, they’re serving full-size bundt cakes over at the Richmond’s house.” 

Ingredients: 

For the bundt cakes: 

• ¼ cup heavy cream

• ⅓ cup shortening

• ⅔ cup granulated sugar

• 3 eggs

• 1 tsp vanilla

• ¼ lemon juice

• ½ tbsp lemon zest

• ¼ tsp salt

• 2 tsp baking soda

• 1 ¼ cup flour

For the icing and to serve: 

• 1 cup powdered sugar

• 1 ½ tbsp heavy cream

• 1 ½ tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp poppy seeds

Directions:

1. Preheat the oven to 350 degrees F and grease the wells of a mini bundt cake mold. 

2. In a large mixing bowl, cream together the heavy cream, shortening, and sugar. 

3. Add in one egg at a time, mixing in between. Then add in the vanilla and lemon juice and mix until combined. 

4. Add the lemon zest and salt and mix until combined. 

5. Sift in the baking soda and flour and mix until fully combined. 

6. Carefully pour the batter into the wells of the bundt cake mold. Fill the wells halfway with batter. 

7. Bake at 350 F for 15-20 minutes or until the cakes are golden brown and an inserted toothpick comes out clean. 

8. Allow the cakes to cool completely. 

9. While the cakes are cooling, prepare the icing by combining the powdered sugar, heavy cream, and lemon juice in a small mixing bowl. The consistency should be thick and only run slightly when lifted out of the bowl with a spoon. 

10. Drizzle the icing onto the cooled bundt cakes and top with some lemon zest and poppy seeds. 

Summer is officially here, so I had to share a lovely dessert that gives all the summer vibes. At Friday Night Dinner in this episode, Emily shares they are having mini lemon bundt cakes for dessert. It’s funny to me because this episode takes place in November, and this doesn’t really seem like a fall dish to me. But that’s the beauty of this encore! I get to make any dish from the show in any order. There’s something about lemons that are so fresh and summery to me. I decided to add some poppy seeds on top because they perfectly pair with lemon. If you don’t have a mini bundt cake mold you could definitely use a muffin tin or a donut mold. My bundt cake molds were so small that they ended up looking like donuts anyway. 

Happy cooking from the Hollow!

If you missed my last encore recipe, catch up here!