Lemon baby bundt cakes

I find it hard to believe that a year ago today I had spinal surgery. Some celebratory baking felt in order, and I treated myself to a set of 6 small bundt cake tins, so that I can (finally!) make Baby Bundts from Nigella’s Domestic Goddess. Here’s the photo from her book that I found so enticing.

Nigella's bundts

150g plain natural yogurt or sour cream
75g butter, melted
2 eggs
zest of a lemon
150g flour
1/2 tsp baking soda
pinch of salt
120g sugar

  1. Preheat the oven to 170°C. Grease the tins very generously.
  2. Mix the yogurt, melted butter, eggs, and lemon zest thoroughly together.
  3. Add the flour, baking soda, salt, and sugar; mix well.
  4. Divide the batter among the tins and bake for 25 minutes.
  5. Cool a little in the tins before turning them out to cool completely, right side up.

150g icing sugar
juice of around half lemon

  1. The bottoms of the cakes will probably need to be sliced off a little so that the cakes can sit flat – cook’s treat!
  2. Make up the icing with enough juice to a thickish consistency, to allow some drizzling down the sides of the cakes.
  3. Top with lemon zest curls, lemon slice twists, or lemon pieces – or nothing at all.

Lemon bundts

These cakes are light and fluffy, and the icing provides textural and visual contrast. I can’t get over how quick and easy they are to make, or how cute they are, plus they taste pretty good too, IMHO.

Lemon bundt

I delivered these to my surgeon at his office – a lemon bundt described here and a chocolate marble bundt (recipe to come).

Bundt delivery

PS I have just realised that this is also my 50th post – which seems rather fitting.


4 thoughts on “Lemon baby bundt cakes

  1. Pingback: Mini lime bundt cakes | Food for the troubled soul

  2. Pingback: Citrus yoghurt almond cupcakes | Food for the troubled soul

  3. Pingback: Grapefruit bundt cake | Food for the troubled soul

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