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Mini turmeric and lemon bundt cakes

Mini lemon and turmeric bundt cakes

Published on April 29, 2021 | In | By
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There was a time when I used to bake a lot. Every other day we would have some form of cake for the hungry minions at home. When my children were little,there was a whole inflow of culinary information from everywhere. discovery Travel and Living , Star World , MasterChef Australia … my goodness the kind of food that we were exposed to was just phenomenal.

Mini lemon bundt cakes

Mini bundt cakes

Not that we weren’t exposed to other cuisines before. I grew up eating some amazing food because of foodie parents and my mom who was really a whiz in the kitchen. Looking back I realise that she too bonded with her friends over food…it just wasn’t something which one thought was unusual or social media worthy, it just simply was !

Mini lemon and turmeric bundt cakes

Mini bundt cakes

So we had Lakshmi aunty’s chcocolate cake, Darlene Aunty’s tuna casserole, Anila aunty ‘s fabulous Gujju food, Chelli Aunty’s pasta salad, glazed ham ,kebabs and I can just go on and on… Now I am doing my bit to pass on all that food love that was shown to me as a child.

mini lemon and turmeric bundt cakes

Mini bundt cakes

So when I started baking , one of the first things I made was a lemon cake for my mother’s birthday. Everytime I make a lemon dessert she’s the first person I think of. This recipe has been adapted from another website. I will be sharing the link to that underneath this post. The ingredients are a bit different ,plus I did not use lemon extract…also the glaze is a simple one which I have been making for years. (5 😉 )

mini turemeric and lemon bundt cakes

Mini bundt cakes

I hope you make these for yourself or for someone special. It helped me take my mind of all the sadness going on with the second wave of COVID and focus on better days ahead. What else can one do ?

We have to make sure that we don’t end up needing medical help (mental or otherwise) Stay home. Stay safe.

 

Mini Lemon Bundt Cakes

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Recipe
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Ingredients

  • Emmer wheat flour -3C (use any flour of your choice)
  • Palm sugar powder-2C (use sugar of your choice)
  • Baking soda-1/2 tsp
  • Baking powder-1/2 tsp
  • Salt-1 tsp (himalayan pink salt)
  • Lemon juice-1/4 C
  • Milk-3/4C
  • Lemon rind-1 tsp +3 Tbsp
  • Free range eggs-4
  • Butter-1C + 1/4C- for glaze
  • Juice of 1 lemon for glaze
  • Palm sugar powder - 4 Tbsp (can use icing sugar)
  • Organic turmeric powder-1 tsp +!/4 tsp -for glaze

Instructions

  1. Grease the sides and centre of the mini bundt pans thoroughly
  2. In a medium sized bowl, sift in the flour, baking powder, salt and baking soda.Set aside
  3. In a smaller bowl, add in the milk,1/4 C lemon juice,1 tsp lemon rind and whisk together. Set aside.
  4. In a large mixing bowl, add the butter, sugar and 3 Tbsps lemon rind and beat, with an electric whisk, until soft and creamy. The mixture should be light, airy and fluffy.
  5. Add the eggs one after another and beat well after each addition.
  6. Add in a small amount of the flour mixture and fold in thoroughly with a spatula using a cutting and turning motion.
  7. Add a little of the milk mixture and fold in the same way until it is mixed. Do not beat.
  8. Repeat this process by alternating wet and dry ingredients until it is all fully incorporated.
  9. Pre-heat the oven to 180 degrees C
  10. Spoon the mixture into the individual bundt moulds and lightly tap the the pan to level out the mixture and release any air pockets.
  11. Bake for 20 minutes or until a skewer inserted comes out clean.
  12. Cool on a wire rack for half an hour before turning it over on a plate.
  13. To make the glaze; Add the butter, lemon juice and sugar to a small saucepan. Set over the stove on very low heat and stir until the butter and sugar melt and turn into a sauce. Take off the heat and mix in the turmeric powder. Let cool and thicken slightly . Using a spoon, pour over the cakes.
  • Servings : 16 cakes
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