Mini Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 125 g butter, soft
- 125 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 7 tablespoon lemon juice
- 3 egg (s)
- 250 g flour
- 0.5 ½ pack baking powder
- 200 g powdered suar
- possibly sugar sprinkles, colored, silver tinsel or silver pearls
- some butter, soft, for greasing
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° convection.
- Lightly grease the hollows of a mini bundt pan (6 hollows of 100 ml). Mix the butter, sugar, vanilla sugar and salt until creamy. Stir in 2 tablespoons of lemon juice. Mix in the eggs one by one. Mix the flour and baking powder, stir in briefly. Pour half of the batter into the molds. Bake in the preheated oven for 15-20 minutes. Let it cool down a bit and turn it over. Bake the rest of the dough in the same way. Let cool on a wire rack.
- Mix together powdered sugar and 5 tablespoon lemon juice. Brush the cakes with it and let the icing dry a little. Sprinkle with tinsel, pearls or sprinkles and let the icing dry completely.
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