Whole Wheat Lemon Mini-Bunt Cakes
 
 
This bright and sunny taste is sure to lift the winter blahs off your shoulders or bring a smile to your face at a summer picnic.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 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
Instructions
  1. 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.
  2. In a large bowl, using an electric mixer, cream together the sugar and butter until smooth and fluffy.
  3. Beat in the Lemon Juice until fully incorporated.
  4. Beat in one egg until fully incorporated then the second until fully incorporated.
  5. Add vanilla, grated lemon peel and lemon extract.
  6. Add ½ Cup of the flour mixture and blend until smooth.
  7. Add some of the milk.
  8. Repeat alternating flour mixture and milk until both are gone. Remember to scrape the sides of the bowl as you go.
  9. Prepare mini-bunt pans with baking spray.
  10. Pour or spoon batter into mini-bunt tins until about ⅔ full. The center cone should clearly show through the batter.
  11. Bake in a 350 degree oven for about 20 minutes or until browned on top and spring back to the touch.
  12. 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/