Triple Lemon Mini Bundt Cakes

When Martha Stewart returned from her sabbatical (a.k.a: lock-up; a.k.a: we'll show her who is going to build billion dollar empires and get away with insider trading), she was asked by the press what she missed the most. She said "lemons." I would have said the same thing. I've had a lifelong love affair with the lemon. Sure, it has a wide following when sweetened up in a curd, spread over shortbread, and dusted with powdered sugar; but, I'll go the distance with pure unadulterated lemon. Yep, I'll bite down on a wedge of lemon, wince from the intense tartness, and then go back for more. Sour Patch Kids got nothin' on a lemon. When I was a kid, my next door neighbor friend would often dare me to see how many lemon wedges I could eat. I would squirm and make faces so she would up the ante: one Barbie multiplied into one Barbie plus Barbie's weekend tennis outfit plus a pack of Lick 'Um Sticks. I collected some great booty on lemon bets until one day said neighbor friend popped over while I was in the backyard making daisy jewelry and sucking on a lemon wedge. Busted. Needless to say, I relinquished the Barbie and other good stuff. Now, I have to sneak in a bite of fresh lemon, because my hubby the dentist says it wears down tooth enamel. I'm willing to settle on veneers if it comes to that. Sadly, he doesn't share my love of lemons; but, I just may have the house majority, since my daughter loves loves loves my triple lemon mini bundt cakes. They are shrouded in lemon three ways: lemon zest is tossed into the batter, then fresh lemon juice is simmered with sugar to make a sweet tart syrup that is infused into the warm cakes, and finally the glaze is brightened up with more fresh lemon juice. My daughter drizzles (splatters) on the lemon glaze to finish them, and then raises her arms in the air (with the spoon dripping glaze on her head) and yells, "Daaa!" Translation: Ta da!

Triple Lemon Mini Bundt Cakes

Note: I've found this recipe to be so reliable that I often turn to it when I need a delicious treat for potlucks or company. If you don't have a mini bundt pan (well, you should get one, because it makes the cutest cakes ever!), you can use an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan.

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 large eggs
3 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1/3 cup freshly squeezed lemon juice

Glaze Ingredients
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Butter each cavity of the mini bundt pan. If using a loaf pan, lightly butter the pan and line with one strip of parchment paper so that there is a two-inch over hang on two sides, then butter the parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, blend the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly mix the dry ingredients into the wet ingredients. Then fold the vegetable oil into the batter until it's incorporated.

Pour the batter into the prepared pan and bake for 25 minutes or until a cake tester placed in the center of the cake comes out clean. Bake 50 minutes if using a loaf pan.

Meanwhile, simmer the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan until the sugar dissolves and the syrup is clear (cook no longer than five minutes). Set aside.

When the cakes are done, allow them to cool in the pan for 10 minutes. Remove the cakes from the pan and place on a wire cooling rack that is resting on a baking sheet (the bottom pan will catch the drippage). While the cakes are still warm, spoon the lemon syrup over each cake and allow it to soak in. Let cool.

For the glaze, combine confectioners' sugar and lemon juice and drizzle over the cakes.