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Preheat oven to 350 degrees. Set butter out for 45 minutes before mixing; beat the butter on medium high in a stand mixer fitted with a paddle attachment until the butter is smooth. This may take a few minutes since the butter is still cold.
Add the sugar and shortening, and beat on medium high for 2 minutes or until light and fluffy.
Next, add the flour, baking powder and salt and mix until combined well.
Then, with the mixer on a low speed, add the lemon extract and milk, and mix until combined.
Add the eggs one at a time, making sure that each one is fully mixed in before adding the next egg. The batter will be thick, but that is how it should be!
Butter and flour mini bundt cake pan. Fill the mini bundt cake wells half full with batter and spread evenly.
Bake for 20-25 minutes. You know the cake is done when you gently touch one of the bundt cakes and it springs back. You can also test with a skewer. If the skewer comes out clean, the cake is done.
Let cakes rest for 10 minutes in the pan, then flip pan over onto a cooling rack to remove cakes. If cakes won’t come loose, run a thin knife along the sides of the bundtlets to loosen them from the pan if needed.
Prick the cakes 10 – 12 times on top using a skewer or pairing knife. Combine the fresh lemon juice and 1 1/2 cups of sugar in a microwave safe bowl and heat for 90 seconds. Stir to dissolve the sugar, and slowly pour the sugar syrup over the cakes, letting the syrup soak in before adding more.
Use the back of a spoon or butter knife to gently spread the syrup around so it can soak into the bundtlettes. Pour the rest of the syrup on and spread evenly.
Sprinkle the top of the cake liberally with sugar and let cool for a couple of hours before serving.
These mini lemon bundt cakes do not need frosting because they are so delicious! The frosting shown in the pictures is just for decorative purposes. If you want to add some cute decorative frosting, then this buttercream works great.