Sweet and Tangy Gluten-Free Mini Lemon Bundt Cakes
These Mini Cakes are so simple to make, and truly delicious. Made even easier with the quality Le Creuset Mini Bundt Tray; this non-stick tray means your cakes are easy to remove, giving you the perfect result every time.
The cakes are also gluten-free, using a combination of gluten-free plain flour and almond meal. They are moist, tender and full of delicious citrus flavour.
I highly recommend the Le Creuset Mini Bundt Tray – this is a product I will be using in the kitchen again and again. The delicious flavour combinations are endless.
Enjoy my Mini Lemon Bundt Cakes!
Ingredients:
For the cakes:
- 125 grams of unsalted butter, softened
- 125 grams of caster sugar
- 1 teaspoon of vanilla extract
- 2 large eggs, at room temperature
- 50 grams of almond meal
- 75 grams of gluten-free plain flour
- 1 teaspoon of gluten-free baking powder
- 2 teaspoons of lemon zest
- 2 teaspoons of lemon juice, freshly squeezed
For the glaze:
- 1 cup of pure icing sugar, sifted
- 1 tablespoon of lemon juice
- A little water – add a small amount at a time to get the perfect consistency
- Topping – 2 tablespoons of finely chopped pistachios
Method:
- Preheat your oven to 180°C.
- Cream the butter and sugar in a food processor or stand mixer, or with hand-held beaters. You want the mixture to be smooth and creamy, and the sugar to have dissolved.
- Add the vanilla, and the eggs (one egg at a time).
- Add the almond meal, flour, baking powder and lemon zest and juice. Beat until just combined – scraping down the bowl if necessary.
- Spray the Mini Bundt Tin with a little oil to make it easier to remove the cakes.
- Divide the mixture between the 12 moulds. A spoon works just fine, but for ease, you could use a piping bag.
- Bake in your preheated oven for approximately 12 minutes, or until a skewer inserted into a cake comes out clean.
- Allow the cakes to cool in the tin for a few minutes before removing gently to a cooling rack.
- Serve with a dusting of icing sugar, or with the lemon glaze and a sprinkling of finely chopped pistachio.
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