Lemon Bundlets

Ingredients:

Lemon Cake Batter
3 cups (450g) all purpose flour
4 tsp. (18g) baking powder
1 tsp. (6g) salt
1 ¾ cup (400g) of granulated sugar
1 ½ tsp. (8g) vanilla extract
1 ¼ cup (300g) cold sour cream
4 eggs (200g) cold eggs
Zest of 4 lemons

Glaze:
2 cups (200g) powdered sugar
⅛ tsp. (1g) salt
½ tsp. (2g) vanilla extract
4-6 tbsp. fresh lemon juice
1 tbsp. lemon zest finely chopped

Directions:

Step 1: Preheat oven to 350 degrees F.  

**Mise en place** Before you begin, it is very helpful if you measure out all of the ingredients. This will help you stay organized and will ensure you have each ingredient needed for the recipe. 

Zest 4 lemons. When zesting be sure to only zest the yellow part, not the white. The zest is packed with tart oils that will add so much flavor to the cakes. 

Step 2: Mix Wet Ingredients
In a large bowl, mix the granulated sugar and ¾ of the lemon zest together. Add the eggs and whisk until pale in color, about 3 minutes. Add sour cream and mix together. Add vegetable oil and mix until combined. 

Step 3: Mix Dry Ingredients
In a medium sized bowl, whisk together the flour, salt, and baking powder. 

Step 4: Incorporate the Dry into the Wet
Slowly mix in the flour mixture (dry) into the egg mixture (wet), I usually do this in 3 batches, mixing just until the flour is mixed in. Do not over mix the batter. 

Step 5: Prep Pans & Bake
For this recipe I used a 6 mold bundtlet pan, you could use a regular bundt pan or a large loaf pan. Whatever you use, be sure to spray the mold(s) very well and flour them too. This will help the cakes release from the mold after they bake. 

Bake at 350 degrees F. for 18-22 minutes. I test the doneness by lightly pressing down on one of the cakes, if is springs back, they are done. You can also use a bamboo skewer to test by sticking the skewer in the center of the cake and if it comes out clean the cake is done. 

Once baked, remove pan from oven and place on a cooling rack and let the cakes rest for about 3 minutes. To remove cakes from mold, I use a fork to gently pull the cake away from the sides of the mold then lift them out of the mold. Place the cakes on a cooling rack to cool completely. 

Step 6: Make Icing & Glaze
In a medium bowl whisk the powdered sugar, lemon zest, vanilla extract and salt together. Then begin adding the fresh lemon juice 2 tablespoons at a time at first and continue to add juice until you reach the consistency you want. You want a drizzle consistency, the glaze should ribbon which means when you drizzle it onto itself it should hold shape for just a second then dissolve back into the glaze. Spoon and spread a generous amount of glaze onto each cake.
**I recommend laying a large piece of parchment paper down under the cooling rack to catch all the drips. 

Allow the glaze to set for 30 minutes, then enjoy! You can store the glazed cakes in an airtight container on the counter for 2 days, or in the refrigerator for up to 4 days. You can freeze the un glazed bundt cakes for up to a month then defrost and glaze when you are ready to enjoy. 

Have a sweet day!