Lemon Rose Bundt Cake With Mini Rose Bundt Cakes Recipes

LEMON MINI BUNDT CAKES

Steps:

• Start by preheating your oven to 350 degrees. Grease your bundt pans.
• In a bowl you are going to whisk up all your dry ingredients.
• Then you will whisk up your milk, lemon juice and extract .Whisk well and then set it to the side.
• In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
• Now you will lower to speed and add in the eggs one at a time, incorporating each.
• Alternate the wet and the dry ingredients ending with wet.
• Once the batter for the cake is mixed, pour into the mini budt pans.
• Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
• Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
• Flip the cakes over on the baking rack and your mini bundt cakes will come out.
• Once they are fully cooled, color your frosting and drizzle over the top of your cakes.

LEMON MINI BUNDT CAKES

Steps:

• For the cakes:
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Grease and flour 6 1-cup mini Bundt pans.
• Whisk flour, baking powder, and salt together in bowl.
• Process sugar, eggs, vanilla, and lemon zest and juice together in food processor until combined, about 10 seconds.
• With processor running, add hot melted butter in steady stream until combined, about 30 seconds; transfer to large bowl.
• Sift one-third of flour mixture over egg mixture; whisk to combine until few streaks of flour remain.
• Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone; do not overmix.
• Portion batter into prepared pans and smooth tops.
• Wipe any drops of batter off sides of pans and gently tap pans on counter to release air bubbles.
• Bake until tops are just firm to touch and toothpick inserted into center comes out clean, about 20 minutes, rotating pans halfway through baking. Let cakes cool slightly in pans before transferring to wire rack.
• For the glaze:
• Whisk confectioners sugar, lemon zest and juice, and salt together in bowl until smooth.
• Set wire rack with cooled cakes over sheet of parchment paper (for easy cleanup) and drizzle glaze over tops of cakes, letting glaze drip down sides.

LEMON ROSE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
• In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
• Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
• Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
• To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
• Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.