Let's Begin!

For the lemon bundt cakes

• Preheat the oven to 350°F. Grease and lightly flour 12 to 15 mini bundt pans. Set aside.
• Cream the butter, sugar, and lemon zest together until light and fluffy.
• Place the flour, baking powder, and salt into a bowl. Whisk until combined.
• Beat the eggs, one at a time, into the creamed butter and sugar, followed by a tablespoon of the dry ingredients to help prevent the batter from curdling.
• Once all of the eggs have been added, add the remaining dry ingredients, together with the lemon juice, milk, and vanilla extract. Beat until the batter is thick and smooth.
• Spoon the batter into the mini bundt pans until they are about ⅔ full, and use a small spatula to smooth out the tops.
• Bake for 12 to 15 minutes, or until the tops of the cakes are lightly golden and a skewer inserted into the thickest part of the cakes comes out clean.
• Leave the cakes to settle in the bundt pans on a wire rack for about 5 minutes, before carefully unmolding the cakes.

For the lemon glaze

• In a medium-sized bowl, whisk together the powdered sugar with lemon juice until you have a thick, but pourable, consistency.

To assemble the lemon bundt cakes

• Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the frosting.
• Spoon the lemon glaze over a few cakes at a time, a decorate with some finely grated lemon zest.
• Leave the cakes for at least 15 minutes to set before serving.
• Serve and enjoy with family and friends!