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
Mini Bundt Cake
Mini Bundt Cake

Instructions

  1. Preheat the oven to 150 ° convection.
  2. 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.
  3. 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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