Lemon Yoghurt Bundt Cakes
Last night, I was really craving cake.
So I made some.
I had just bought 6 mini bundt cake forms, so I went looking for bundt cakes. I was looking at Call me Cupcake, and then saw this recipe. And I made it. The recipe was written in English and Swedish, but the directions to make the cake were not translated in English, so I translated them with Google.
They were very nice. They were crumbly, but not too crumbly and soft and cakey. The cake (and the batter :D ) was really good.
The glaze I will make different next time. The glaze consists of powdered sugar and lemon juice + zest. Next time, I'll substitute 1/4 - 1/2 of the lemon juice with water, to make it a bit less overwhelming.
But overall, these cakes were very nice and fresh. I really wanted something fresh, since I have had so much chocolate and winter-y flavors lately that I wanted something more spring-y, like lemons.
Lemon yoghurt mini bundt cakes
from Call me Cupcake•2 eggs
•100 grams butter, softened
•2,5 dl granulated sugar
•1 tsp vanilla
•4 dl all purpose flour
•1/4 tsp baking soda
•2 dl yoghurt (about 8-10% fat, greek or turkish works fine)
•2 lemons, zest and juice
Preheat oven to 175 degrees. Mix together the flour and baking soda in a bowl. Beat room-temperature butter, sugar and lemon peel fluffy and white in another bowl. Add the eggs and whisk until smooth. Beat in the flour mixture a little at a time. Then add the lemon juice and matyoghurt and whisk until smooth. Grease and FLOUR a form for 6 mini cakes. Fill the molds to about 2/3 and bake for 15-20 minutes. Feel with a toothpick to make sure they are ready. Allow the mold to cool for 10 minutes before turning out the cakes.
Recipe from Martha Stewart
•3 tbsp lemon juice (or 2 tbsp lemon juice and 1 tbsp water)
•1/4 tsp lemon zest
•1 1/2 cup powdered sugar (155 grams)
Whisk all ingredients until smooth and combined. Use immediately.