Directions: |
Directions:Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Generously grease and flour a 6-well bundtlette pan. To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Gradually add the eggs, beating well after each addition. Beat in the lemon oil. Reduce the speed to low and add the flour mixture in three additions, blending each addition until just incorporated. Stop the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted near the center of a cake comes out clean, about 20 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 10 minutes, then gently tap the pan on a work surface to loosen the cakes. Set the rack over a sheet of waxed paper and carefully invert the cakes onto the rack. To make the glaze, split the vanilla bean in half lengthwise and scrape the seeds into a small saucepan. Add the water, sugar, honey and butter. Heat over low heat just until the sugar dissolves. Increase the heat to medium and cook for 5 minutes. Remove from the heat and let cool for 10 minutes. Brush the warm cakes with the glaze. Let the cakes cool completely before serving. Makes 6 mini-cakes. |
This recipe for MINI LEMON BUNDT® CAKES is from