I love baking. Did you know that? It is definitely an outlet for me..a little “fun” time I like to take out every once in awhile just to play around. While in Seattle, I got this fantastic new pan at Williams- Sonoma that bakes mini bundt cakes (thanks, mom). You can find it here. This with my combined love for Nothing Bundt Cakes and I was off and cooking a few nights ago.
Ingredients:
1 lemon box cake mix
3-4 eggs (depending how dense you want it)
1 1/4 cup water ,1/3 cup oil (on this step, follow the directions on the back of the box…some slightly differ)
1 box lemon pudding (I used instant this time)
These are super simple to make. Just dump it all together and mix it up. Bake according to boxed instructions, but do not over bake! This is the most important part..the pudding/eggs help the cakes to bake up really moist, so don’t over cook them! Let stand for 10 minutes after the oven before turning out.
Lemon Buttercream Glaze:
3 cups powdered sugar
1/2 cup salted butter
fresh lemon juice from 1 lemon
1/4 cup milk
Put first 3 ingredients together and then gradually add milk until you have the consistency you want. I had mine about as thick as pancake batter. Put into a plastic decorators bag and cut a small tip..this will pour out, so just start drizzling over cakes. Then add a heap of coconut to each top of the cakes and finish by grating lemon zest on top of that.
The cakes were moist and lemony with just a hint of coconut…amazing. Of course you can use the same recipe for cupcakes, etc.
Do you have a favorite type of bundt cake? I know this pan is going to be a very bad thing in my diet!
Have a happy day.
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