Mini Lemon Bundt Cakes
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Ingredients:
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Glaze for Cakes:
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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 Fused 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!
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 Fused 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!