Magnolia Bakery's Lemon Vanilla Mini-Bundt Cakes

Ingredients

• ¾ cup/1½ sticks (170g/6oz) unsalted butter, at room temperature (but still firm)
• 1½ cups (300g/10.6oz) granulated sugar
• 2 teaspoons grated lemon zest
• 3 eggs
• 2 teaspoons pure vanilla extract
• 1½ cups (202g/7.2oz) all-purpose flour
• ⅓ cup (80g/2.8oz) club soda
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F. Butter and flour 16 cups of two mini-Bundt cake pans.
2. Using a hand mixer, cream the butter, sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. Scrape the bottom and sides of the bowl.
3. Add the eggs, one at a time, beating very well after each addition. Beat in the vanilla. Scrape down the bottom and sides of the bowl.
4. On low speed, add the flour in three additions, alternating with the club soda, beginning and ending with the flour. Mix just until combined. Scrape the bottom and sides of bowl and mix just until the flour has been fully incorporated; do not overmix.
5. Evenly scoop the batter into the prepared mini-Bundt pans.
6. Bake for 20 to 22 minutes, or until the cakes are golden and a cake tester inserted in the center comes out clean.
7. Let the cakes cool in the pan for 10 minutes, then pop them out of the pan while still slightly warm and dust with powdered sugar. Serve immediately.

Makes: 16 mini-bundt cakes