Little lemon cakes

I have had a hankering to make little cakes since Christmas, when I was lucky enough to receive, as a gift, a mini fluted Bundt cake pan. You might ask what took me so long, and to be fair, that is a reasonable question and I am wondering that myself.

Never mind, I’m getting on with, trying it out for family afternoon tea last Sunday. Bundt cake making does always fill me with a momentary pang of fear as they can seem delicate things, with all of that fiddly ornate moulding. A liberal application of butter and flour before pouring in the batter, plus the right recipe, helps with that. The modern Bundt as we know came to prominence in the 1960’s with the Dalquist couple’s invention of Nordic Ware, although it owes its lineage to the Kupelhopf cakes of Germany. You can read all about it in this lovely little history.

Given the aforementioned pangs of fear around Bundt cake making, I haven’t ventured far enough into working out my own recipes. So for these little lemon cakes, I adapted this BBC Goodfood recipe, using only the non-chocolate portion of the recipe, and adding in the juice and rind of one lemon.

Not a single cake remained after family afternoon tea which is probably largely due to the fact that there were a lot of people eating cake, but I will take that victory nonetheless. I was happy with the finished product in terms of texture and taste, and I really am quite enamoured with the beautiful tin, so I will keep on working on it, and may even make it to my own recipes yet. Any flavour suggestions welcome!