Mini Lemon Bundt(R) Cakes

The dry ingredients are first sifted together so that the salt and baking powder (the leavening agent) will be evenly distributed in the cake batter. Be sure to add the sifted dry ingredients to the butter mixture in three additions, blending each before adding more.
Average Customer Rating:
5 out of 5
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Customer Reviews for Mini Lemon Bundt(R) Cakes
Review 1 for Mini Lemon Bundt(R) Cakes
5 out of 5
5 out of 5
New York, NY
March 5, 2011
Would You Recommend? Yes
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Scrumptious Mini-Cakes
March 5, 2011
A simple but surprisingly rich recipe. The glaze is key. It yields more than 1 cup, but make sure to use all of it. I used a cakelet pan instead, to great effect. One suggestion: the instructions should make clearer that the batter is to be spread evenly among all 6 wells, and that they should be filled to no more than 1/4" from the rim.