I was extremely lucky this holiday season to be gifted with tasty little treats and delectable foods, one of them being these insanely adorable mini bundt cakes from my friend Theresa, who is a chef and food stylist. I was nice enough to share them with a couple of co-workers, but how lucky was I to receive such a glorious little package of sweets, accompanied with the most creamy, lemony, lightly rich (is that an oxymoron?) homemade lemon curd! They were so moist and delicious I just had to ask for the cake recipe, although she's not sure what curd recipe she used, only that it was one of Martha Stewart's versions, so perhaps something like THIS.
From "Buttermilk Bundt Cakes w/ Variations - Cooking Light December 2011"
• Baking spray with flour (such as Baker's Joy)
• 13 1/2 ounces all-purpose flour (about 3 cups)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 12 tablespoons butter, softened
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon rind
• 1 cup low-fat buttermilk
• 1/3 cup powdered sugar
1. Preheat oven to 350°.
2. Coat 18 mini Bundt cups with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine
flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a
4. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer
at medium speed until well blended. Add eggs, 1 at a time, beating well after each
addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter
mixture, beginning and ending with flour mixture.
5. Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or until a
wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes
in pans on a wire rack; remove from pans.
6. Dust tops of cakes with powdered sugar.