Lemon Yogurt Mini Bundt Cakes With Limoncello Glaze Recipe 445

LEMON YOGURT MINI-BUNDT CAKES WITH LIMONCELLO GLAZE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Liberally coat with baking spray, or thoroughly grease and flour, pans for 12 mini-bundts, or 24 cupcakes. In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds. Portion the batter evenly into your pan(s); smooth the top of the batter. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough). If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack. To make the glaze: mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer. To apply the glaze, place the cooled cake(s) on a cooling rack set over a rimmed baking sheet. Using a spoon, drizzle the glaze liberally over each cake, allowing it to drip down the sides. Let the icing set for about 15 minutes before moving the cakes. If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls.

LEMON YOGURT BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour either an 8x4x2 inch loaf pan or a small bundt pan. If you are using a loaf pan you can additionally line the bottom with parchment paper.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
• Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
• Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Make a simple syrup by combining 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan and cook over low stirring until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon simple syrup over the cake and allow it to soak in. Cool completely.
• For the glaze, combine 1 cup confectioners' sugar + 2 tablespoons freshly squeezed lemon juice and wisk to combine. Drizzle over the cooled cake.

LEMON MINI BUNDT CAKES

Steps:

• For the cakes:
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Grease and flour 6 1-cup mini Bundt pans.
• Whisk flour, baking powder, and salt together in bowl.
• Process sugar, eggs, vanilla, and lemon zest and juice together in food processor until combined, about 10 seconds.
• With processor running, add hot melted butter in steady stream until combined, about 30 seconds; transfer to large bowl.
• Sift one-third of flour mixture over egg mixture; whisk to combine until few streaks of flour remain.
• Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone; do not overmix.
• Portion batter into prepared pans and smooth tops.
• Wipe any drops of batter off sides of pans and gently tap pans on counter to release air bubbles.
• Bake until tops are just firm to touch and toothpick inserted into center comes out clean, about 20 minutes, rotating pans halfway through baking. Let cakes cool slightly in pans before transferring to wire rack.
• For the glaze:
• Whisk confectioners sugar, lemon zest and juice, and salt together in bowl until smooth.
• Set wire rack with cooled cakes over sheet of parchment paper (for easy cleanup) and drizzle glaze over tops of cakes, letting glaze drip down sides.

LEMON YOGURT BUNDT CAKE WITH LIMONCELLO GLAZE

Steps:

• In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth. In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically. Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg. On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light. Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds. Portion the batter evenly into your pan(s); smooth the top of the batter. Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough). If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack. To make the glaze, mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer. If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls. Yummy.