Lemon-Honey Bundt Cakes

By foodiva

Ingredients

• Cake ingredients
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon of baking Powder
• 1/4 teaspoon of salt
• Zest of 2 lemons
• 1 cup sugar
• 13 Tablespoons of unsalted butter, at room temperature
• 3 eggs, lightly beaten
• Syrup ingredients
• 1 vanilla bean (or 1/2 teaspoon of pure vanilla extract)
• 1/2 cup of water
• 1 cup of sugar
• 1/4 cup of honey
• 2 Tablespoons of unsalted butter

Details

Servings 6
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

Method
Position a rack in the lower third of an oven and preheat to 325°F. Generously grease and flour a 6-well bundtlette pan. Tap out any excess flour.

In a large bowl, sift together the flour, baking powder and salt. Set aside.

In a small bowl, combine the lemon zest and sugar. Using your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Set aside.

In the bowl of an electric mixer fitted, using the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the lemon sugar mixture, and beat until light and fluffy (about 5 minutes.) Scrape down the sides of the bowl as needed. Gradually add the eggs, beating well (for about 1 minuter after each addition.) Reduce the speed to low and add the flour mixture in three additions, blending each addition until just incorporated. Do not over mix, and be sure to scape the sides of the bowl as needed. Using a large soup spoon (which I found easier than using a bulky measuring spoon), spoon the batter into the prepared pan and try to spread it out as evenly as possible (don't worry if they're not completely flat.)

Bake for 17- 20 minutes, or until a toothpick inserted into the middle of a cake comes out clean.

As the cakes are baking, prepare the syrup: Carefully split the vanilla bean in half lengthwise and scrape the seeds into a small saucepan. Add the water, sugar, honey and butter. Heat over low heat just until the sugar dissolves. Increase the heat to medium and cook for 5 minutes. Remove from the heat and let cool for 10 minutes.

When the cakes are ready to come out of the oven, transfer the pan to a cooling rack and let the them rest upright in the pan for 15 minutes, then gently tap the pan on a work surface to loosen the cakes. Set the rack over a sheet of waxed paper and carefully invert the cakes onto the rack.

While they're still warm, brush each cake with the syrup. Once they are cool enough to handle, you can gently dunk each one in the saucepan, allowing the syrup to absorb into the cake. Place the now-heavy cakes onto a wire rack above a sheet of wax paper (to catch any drippings.) Serve at room temperature with your favourite cup of tea.

Makes 6 mini-cakes.
LABELS: BUNDT CAKE. CITRUS. LEMON
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