Mini Lemon Bundtlettes

I got a new mini bundtlette pan! I had to try it, so I made some Mini Lemon Bundtlettes!

Ingredients:

Batter:

• 85    gr unsalted butter, at room temperature (3/4 a stick)
• 150    gr granulated sugar
• 3/8    teaspoon salt
• 2    large eggs, at room temperature (1.5 eggs, rounded up)
• 0.75    teaspoons baking powder
• 135    gr All-Purpose Flour
• 85    gr milk
• rind from 1 large lemon, finely grated rind
  

Glaze:

• 1/2 cup sugar
• 1 large lemon, juiced

Instructions:

1.  Preheat oven to 350°F.  
2. In stand mixer, beat sugar, salt, and butter together until fluffy.
3. Add eggs 1 at a time, scraping sides after each egg is mixed in.
4. Whisk baking powder into flour.
5. Add the flour mixture to the batter in two parts alternating with the milk.
6. Mix until well combined, then stir in the grated lemon rind.
7. Grease the wells of a tea cake pan gettying all the nooks or a mini muffin pan with baking spray.
   (You could also use a mini muffin pan, or a madeline pan. You could also use cooking spray & dust with sugar.)
8. Using small cookie scoop of about 2 teaspoons, scoop the mixture into the wells about 1/2 full.
   (These rise in the oven, next time I will use a scant small cookie scoop.)
   (I had extra batter - so I made some mini donut bundts....)
9. Bake for 10 - 12 minutes until golden, until a toothpick inserted into the center comes out clean.  (Make glaze while baking!)
10. Stir together the lemon juice and sugar, and heat gently in microwave to dissolve sugar, maybe 1 minute.
11. Remove pan from oven, and let cool on a wire rack for a couple of minutes. Tap pan a couple of times on a folded towel on the counter to help loosen the little cakes.
12. Invert pan on another cooling rack, tap gently as needed to loosen. 
13. Brush the glaze all over the hot cakes. Let it sink in, and brush on more to use up the all the glaze.
    

Carole's Notes:

Oh, I really liked these. They are very light and buttery and lemony and round and use my new pan! This recipe fills my 30 cup Nordic Ware Tea Cake Pan, and makes an extra 15 or so mini donuts. I baked the mini donuts for about 9 minutes, and the bundlettes for 11 minutes.

The recipe is lightly adapted from http://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe