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Instructions |
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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.
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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.
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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.
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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.
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Originally Submitted
6/21/2019
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