It goes without saying that most celebrations are, without a doubt, happy. I guess I felt the need to include the word because just putting the word ‘celebration’ didn’t seem quite enough. One of my dearest friends (also one that I’ve known for over 15 of my 22 years!) got engaged last year, and to celebrate, we had a mini bridal potluck in my backyard to kick off her wedding week. It was a gorgeous sunny day and we got to reunite with old friends, make new ones, catch up, and most importantly, laugh together. It was such a blessing to spend time with nine amazing women who, despite our physical distances, are still capable of laughing up a jolly time whenever we get together. It was blissful and happy; a whirlwind of makeshift photobooth pictures and goofy emoji-inspired Polaroids. I think my face muscles hurt from laughing and smiling for literally 5 hours straight. As it was a potluck, my contribution was naturally, dessert. To complement the beautiful July weather, I decided on mini lemon bundt cakes. An unexpected dried lavender gift I received made its way into the simple vanilla icing that I drizzled on top. Read on for the recipe and some more snapshots!
This recipe is a lot of work. It requires at least three bowls for various ingredients, and depending on what types of equipment you own, may require washing in between to reuse them. But in the end, it is so worth it. It should be noted that because this is a bundt recipe, there is a relatively high call for sugar. That being said, this recipe should only be used in bundt pans since in normal cake pans, the middle will just sink in due to all the sugar. However, in a bundt pan, the sugar content actually works to form a beautiful crust on the outside of each cake, sealing in a deliciously moist yet dense lemon-y pillow of heaven. I’m not joking. This cake is serious stuff. I’ll be the first to admit I’m not one for lemon desserts, but this one……..takes the cake. And just when you think it’s good enough straight out of the oven, you remember to add the lavender icing and at that point it’s time to settle in with a whole mini cake, some tea, and a good book (or in our case, a party).
Adapted from whiteonricecouple, I used a close to halved version of their recipe.
makes 8 mini bundt cakes
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup unsalted butter
- 1 1/4 cups sugar
- 1/4 cup canola oil
- zest from 2 large lemons
- 30 ml fresh lemon juice
- 1/2 tablespoon vanilla extract
- 3 eggs
- 1/4 cup heavy cream
1. Preheat the oven to 350 degrees F. Butter and flour your bundt pans.
2. Whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar.
3. To the butter and sugar mixture, add in oil, lemon juice, lemon zest, and vanilla extract. When everything is combined, beat in the eggs one at a time until just incorporated.
4. Add in the flour mixture in three parts.
5. Beat the heavy cream until just past soft peaks and mix in 1/4 of the cream to the batter. Then fold in the remaining 3/4 of the cream.
6. Pour the batter into the cake pans and lightly bang against the tabletop to get any air bubbles out.
7. Bake for 15-20 min or until an inserted toothpick comes out clean. Let cool and then demold from cake pans.
- 1/2 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon crushed dried lavender
- 1 tablespoon heavy cream
Combine sugar with vanilla extract. Then slowly add heavy cream until you’ve reached desired consistency. Add lavender and you’re done!