Lemon Bundtlettes with Strawberry Glaze
These delicious little cakes are ideal for Afternoon Tea.
Servings: 10
Equipment
- A standing mixer or electric beaters
- A bundtlette pan
Ingredients
For the cakes:
- 1 3/4 cups (220g) all-purpose ("plain" flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- The grated zest of 1 lemon
- 1 cup (226g) butter, softened to room temperature
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream
- 1 teaspoon pure lemon extract
For the Strawberry Glaze:
- 1/2 cup (about 1 handful) of fresh or thawed, frozen strawberries
- 2 cups confectioners' sugar, sifted
- 1 teaspoon freshly-squeezed lemon juice
- 1 teaspoon milk or heavy cream or half-and-half
Instructions
Making the cake batter
- Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, baking powder, and salt. Whisk to combine. Set aside.
- In a small bowl, add the sugar and lemon zest. Rub the sugar and zest with your fingers until the sugar is fragrant -- about 30 seconds.
- In a standing mixer outfitted with the paddle attachment (or in any large bowl if using electric beaters), beat the butter and lemon-sugar together at medium-high speed until light and fluffy. Then add the eggs one at a time, beating well after each addition. Beat in the sour cream and lemon extract.
- At low speed, gradually beat in the flour. Beat only the flour disappears into the battle. Scrape down the sides and bottom of the bowl to insure that all ingredients are thoroughly combined.
- Lightly spray the openings of the bundtlette pan with vegetable spray.
- Bake in the preheated oven until the cakes are done -- usually 20-25 minutes. Knock out the cakes onto a wire rack, and let them cool to room temperature.
Making the strawberry glaze:
- Puree the strawberries in a food processor. Then transfer the puree to a medium bowl. Add the confectioners' sugar, lemon juice, and cream. Whisk until smooth, adding more lemon juice and/or cream to achieve a pourable consistency. If the glaze is too thin, add whisk in additional sifted confectioners' sugar.
- Spoon the glaze generously over the completely cooled cakes, letting the glaze drip down the sides of the cakes. Let sit for 1 hour, or until the glaze is firm and set.
Notes
A note on freezing the cakes. Once the cakes have cooled to room temperature, you can pack them -- unglazed -- in an airtight tub or freezer bag. Freeze for up to 3 months.
Optional toppings. The cakes are delicious when simply dusted with confectioners' sugar. Or, you may frost or glaze them with the frosting of glaze of your choice.