Lemon Bundt Cakes (For Two) <br /> <br />Ingredients: <br />For cake <br />½ cup (125 mL) all-purpose flour <br />¼ tsp (1 mL) salt <br />¼ tsp (1 mL) baking powder <br />1/8 tsp (.5 mL) baking soda <br />2 Tbsp (30 mL) yogourt <br />1 Tbsp (15 mL) lemon zest <br />1 tsp (5 mL) lemon juice <br />3 Tbsp (45 mL / 43g) butter <br />1/3 cup (75 mL) sugar <br />1 egg <br /> <br />For glaze <br />1/3 cup (75 mL) icing sugar <br />¼ tsp lemon zest <br />1 Tbsp (15 mL) lemon juice <br /> <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC) <br />Grease and flour two 1 cup mini Bundt pans. <br />In a bowl mix together the flour, salt, baking powder, and baking soda. <br />Zest the lemon into another bowl, then mix in the yogourt and vanilla. <br />In a third bowl cream together the butter and sugar, then mix in the egg. <br />Alternate mixing the flour and lemon mixtures into the butter mixture. <br />Divide evenly between the two prepared Bundt pans. <br />Bake for 20-22 minutes. <br />Remove from oven and allow to cool in the pans for 15-20 minutes, remove from pans and cool on a wire rack. <br />While cooling mix together all three ingredients for the glaze. <br />Pour glaze overtop cakes while still slightly warm.
