A lazy Sunday afternoon had me checking out the Williams Sonoma site to see all the new goodies. Headed to the Recipe section and found this for Mini Lemon Bundt Cakes.
Since I had all the ingredients and the mini bundt pan I thought I may as well do something constructive. It also gave me the chance to try out one of my citrus oils.
They whipped up fast and had only a 20 minute baking time! Cooled 10 minutes on the cooling rack and they slid right out of the pan.
As I was cooking up the glaze I thought it was lacking something..SO, I added some of the oil to the glaze also! Good decision!! Audrey was helping by putting a cap full of the oil in the glaze..some of it spilled down the side of the saucepan and caught on fire for a few seconds... Now I know how Carol feels most of the time when she cooks!!! The glaze was brushed on the cakes, dusted with a little of white sanding sugar and were ready to go…or were they?
Seemed like they still needed a little pizzazz ..so I opened a jar of strawberry ice cream topping! TA DA… that made it perfect! The mini bundt cakes looked great on the little appie plates my sweet friend Marsha, from Marsha’s Kitchen and Garden gave me. I was lucky to meet Marsha IRL this summer and will be getting together with her and her daughter, Jayme, this next weekend!
Just the right size desssert to have without getting the feeling you shouldn't have had that last bite! See, a totally guilt-free dessert...nothing better than that!