Unfortunately my cookbooks have remained largely closed the past few months as I have instead gravitated to whatever shiny object comes my way - usually in the way of New York Times Cooking, Cook's Illustrated or King Arthur Flour emails. These companies produce really wonderful content, complete with perfectly composed, beautiful pictures.
This latest baking effort was inspired by such an email from King Arthur Flour featuring Mini Fluted Lemon Cakes. These cakes seemed like a perfect accompaniment to a small summer dinner party we were hosting in June. And while I don't have a fluted cupcake pan, I do have a mini bundt pan that has not nearly gotten enough use to justify its place in our kitchen.
And so to work I went on mini lemon bundt cakes. They were actually perfect to prepare for a dinner party because they took virtually no time to prepare.
I simply greased the mini bundt pan with grapeseed oil spray, and blended the dry ingredients.
I then turned to creaming together the wet ingredients.
Finally, poured the final batter into the greased bundt pan.
I baked the mini cakes for approx. 16 minutes to account for the greater volume of these six cakes to the mini cupcakes the recipe envisioned.
And then I was able to easily remove the bundts to cool and serve.
The cakes had a great lemon flavor, but unfortunately the texture was fairly dry. Other recipe makers commented on this challenge for their attempts, and I had tried to adjust the recipe to compensate by substituting lemon juice for the lemon powder and by using cream instead of milk. However, my cakes were also quite dry so unless I can figure out how to further alter, I'm not sure if I will make them again. That being said, the cakes were still well enjoyed at our dinner party!