Whole Wheat Lemon Mini-Bunt Cakes
Author: Donna Miller
Recipe type: Dessert
Serves: 12
- 1½ Cup Freshly Milled Soft White Wheat (very fine pastry setting)
- ¼ teaspoon Sea Salt
- ½ teaspoon Baking Powder
- 1 Stick of Softened Butter
- 1 Cup Organic Evaporated Cane Crystals (sugar)
- 2 Eggs
- ⅓ Cup Milk
- ¼ Cup Lemon Juice
- ½ teaspoon Grated Lemon Peel
- ½ teaspoon Lemon Extract
- ½ teaspoon Vanilla Extract
- Sift Soft White Wheat Flour, Sea Salt and Baking Powder together and set aside. Yes, you will have some of the bran left after sifting.
- In a large bowl, using an electric mixer, cream together the sugar and butter until smooth and fluffy.
- Beat in the Lemon Juice until fully incorporated.
- Beat in one egg until fully incorporated then the second until fully incorporated.
- Add vanilla, grated lemon peel and lemon extract.
- Add ½ Cup of the flour mixture and blend until smooth.
- Add some of the milk.
- Repeat alternating flour mixture and milk until both are gone. Remember to scrape the sides of the bowl as you go.
- Prepare mini-bunt pans with baking spray.
- Pour or spoon batter into mini-bunt tins until about ⅔ full. The center cone should clearly show through the batter.
- Bake in a 350 degree oven for about 20 minutes or until browned on top and spring back to the touch.
- Remove from oven and let cool for about 3 minutes in the pan before turning out on a wire rack to cool completely before glazing.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/whole-wheat-lemon-mini-bunt-cakes/
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