Mini Lemon Bundt Cakes

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Ingredients: 

• 1-1/2 cups cake flour
• 1/2 cup almond meal
• 1 cup granulated sugar
• zest 1 lemon
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup MOV Lemon Fused Olive Oil
• 1/2 cup milk
• 1 egg large
• 1/2 tsp NHHS Almond Extract

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​Glaze for Cakes:

• 1/2 cup Lemon Juice
• 1 1/4 cup Powdered Sugar

Directions:
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.

Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.

Place the Lemon Olive Oil, milk, egg, and almond extract in a smaller bowl, and whisk to combine.

Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part a cake comes out clean.

Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.

To make the glaze:
Combine powdered sugar and lemon juice in a pan.

Bring it to a boil. Add a pinch salt and cook until thick.

Remove from flame and drizzle the glaze over the minis.
​​Enjoy!

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