Mini Lemon Bundt Cakes with Blackberry Glaze

Mini Lemon Bundt Cakes with Blackberry Glaze

Yield: 12 mini bundt cakes

INGREDIENTS:

2 cups cake flour

1 teaspoon baking powder

1/8 teaspoon salt

6 tablespoons unsalted butter, softened

4 ounces cream cheese, softened

1 and 1/2 cups granulated sugar

2 eggs

1/4 cup vegetable oil

2 tablespoons plain yogurt

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/2 cup whole milk

For the blackberry glaze:

2/3 cup blackberries

2 tablespoons milk

1 tablespoon lemon juice

1 cup powdered sugar, plus more if needed

DIRECTIONS:

1.       Preheat oven to 325 degrees F. Grease two 6-cup mini bundt pans. Set aside.

2.       In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.

3.       In the bowl of a stand mixer fitted with a whisk attachment, beat together butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated. Add oil, yogurt, lemon zest, and vanilla extract, and beat until well-combined.

4.       Add flour and milk in three additions, alternating between the two and beating after each addition until combined.

5.       Fill cavities of mini bundt pans 3/4 full, shaking the pans to even out the batter. Bake in preheated oven for 30 minutes, or until lightly browned and toothpick inserted into the cake comes out with just a few crumbs.

6.       Remove from oven and cool for 10 minutes before gently loosening the edges of the cakes and inverting them onto a wire rack.

7.       Prepare glaze by pureeing blackberries in a blender. Strain pureed blackberries to get rid of any seeds, then add the strained mixture to a small bowl. Add milk and lemon juice. Whisk to combine. Add powdered sugar in increments, whisking together until right consistency is achieved.

source : http://www.confessionsofaconfectionista.com

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