MINI LEMON BUNDT CAKES

1 1/4 cups all-purpose flour

12 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 large eggs

3/4 cup granulated sugar

1/2 cup butter, melted

4 tbsp lemon juice

2 tbsp water.

1 tsp grated lemon zest

1/2 tsp fresh thyme leaves

1 1/4 cups powdered sugar

Preheat oven to 325-degrees. Coat 12 mini Bundt cake molds with baking spray and dust with flour.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, combine eggs, granulated sugar, butter, 2 tablespoons lemon juice, water, lemon zest and thyme. Stir in the flour mixture and divide the batter evenly among the bundt molds.  Bake around 18 minutes or until a wooden toothpick inserted near centers comes out clean. Remove to a wire rack and cool in the pan 5 minutes. Remove from pan and allow to cool completely on wire rack. If the bottoms are domed, trim so they set upright.

In a bowl, combine the powered sugar with the remaining 2 tablespoons of lemon juice. Place the cakes, still on the rack over a baking sheet to catch the drippings. Drizzle the glaze over the cakes and let stand around ten minutes for glaze to set. Transfer cakes to a serving plate.

Note: To make ahead, bake cakes and cool completely. Wrap, well-sealed, in plastic wrap and store in freezer for up to a month. To serve, remove from freezer, thaw and add the glaze.

Source: My versions of a First for women 1//23 recipe and photo