Sour Cream Mini-Bundt Cakes

This recipe is courtesy of The Southern Living Community Cookbook.  It is actually a recipe for a pound cake, but I adapted it to make these adorable mini-bundt cakes.

Unlike a "normal" pound cakes, where the butter and sugar are creamed first, and then additional ingredients are added, this recipe instructs to add the ingredients in the order they are listed to your mixing bowl and THEN mixing everything together.  At the same time.  All at once.

Imagine my surprise.  Imagine my doubts.  But....I swallowed hard, gathered my wits about me, and followed instructions.

Here we go!

3 cups sugar

3 cups all-purpose flour

1/4 t. salt

1/4 t. baking soda

1 cup butter, softened

1 (8 oz.) container sour cream

6 large eggs

2 T. fresh lemon juice

1/2 t. vanilla extract

To prepare the cakes, preheat oven to 325 degrees F.  Grease and flour 12 mini bundt cake pans.

Place the ingredients in the order listed in a 4-quart mixing bowl of a heavy-duty stand mixer.

Beat at low-speed one minute, stopping to scrape down the sides.  Beat at medium speed for two minutes and spoon batter into prepared pans about 2/3 full.

Bake at 325 for 35 - 37 minutes or until a wooden pick insert in center comes out clean.  Cool the cakes 10 minutes in pan.  Remove from pan and cool completely on wire racks.

Meanwhile, make the lemon glaze:

1 cup powdered sugar

1 t. finely grated lemon zest

2 T. fresh lemon juice

1/2 t. vanilla extract

Stir together all ingredients in a small bowl until smooth.  Drizzle glaze evenly over cakes.  Cool completely.

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