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Lemon Sour Cream Mini Bundt Cakes Recipe

   
 

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     Lemon Sour Cream Mini Bundt Cakes

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   20 min

Ingredients
for cake- 1 cup unsalted butter
3 cups sugar
6 large eggs
2 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
3 cups all purpose flour
1/8 tsp salt
1 cup sour cream (full fat recommended)
 
for glaze- 4 oz softened cream cheese
2 cups sifted powdered sugar
1 tsp vanilla extract
1-2 Tbsp fresh lemon juice

Instructions
Pre heat oven to 325 degrees. cream butter with electric mixer until smooth. Gradually add in sugar beating until mixture is light and fluffy. Add eggs one at a time stirring until just incorporated after each addition. Stir in the vanilla and almond extract.
In a large bowl, wisk together the flour and salt. Add flour mixture to butter mixture alternately with sour cream begining and ending with flour mixture. Pour batter into greased and floured mini bundt pan with 8 oz cavities, filling each cavity about 2/3 full.(the batter will fill about 12 mini bundt cakes). Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Cool on a wire rack for 10 min before inverting the cakes on the rack to cool completely. while cakes cool prepare the glaze.
Combine the cream cheese, powdered sugar, vanilla and 1 Tbsp lemon juice in a large mixing bowl. Use a hand mixer to beat until combined. Add the additional Tbsp of lemon juice if necessary to achieve a drizzling consistancy. Drizzle glaze over cooled cakes.
This batter can also be prepared in a standard 12 cup bundt pan by adjusting the baking time to 1 hour and 30 minutes. Cool cake in the pan for 10 minutes before turning on the rack to cool completely.


Originally Submitted
6/21/2019





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