Hibiscus-Lemon Mini Bundt Cakes
- Level: Easy
- Yield: 6 mini hibiscus-lemon Bundt cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 673
- Total Fat
- 29
- Saturated Fat
- 16
- Carbohydrates
- 99
- Dietary Fiber
- 1
- Sugar
- 74
- Protein
- 6
- Cholesterol
- 128
- Sodium
- 298
- Total: 2 hr
- Active: 45 min
Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
4 teaspoons lemon-hibiscus tea leaves (from about 4 tea bags), crumbled with your fingers
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice (from about 1 large lemon)
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sour cream
Cooking spray
2 cups confectioners’ sugar
Jarred hibiscus flowers in syrup, chopped, for topping, plus 2 tablespoons syrup
Directions
- Preheat the oven to 350˚ F. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar, crumbled tea leaves and lemon zest in a large bowl with a mixer on medium-high speed until well combined, about 1 minute. Add the butter and beat, scraping down the bowl, until light and creamy, 3 to 5 minutes. Beat in the eggs one at a time until combined, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, alternating with the sour cream. Increase the speed to medium high and beat until smooth.
- Spray a 6-cup mini Bundt pan generously with cooking spray and dust with flour, shaking out any excess. Evenly divide the batter among the cups, filling each about two-thirds of the way. Bake until the cakes are golden on top and spring back when gently pressed, 27 to 32 minutes. Transfer the pan to a rack and let the cakes cool about 10 minutes, then remove the cakes to the rack to cool completely.
- Meanwhile, whisk the confectioners’ sugar, lemon juice and hibiscus syrup in a medium bowl until smooth and spreadable. (The glaze should be thick; if it’s too stiff, thin with a few drops of water.) Spoon the glaze over the cakes, letting it drip down the sides. Top with some chopped hibiscus flowers. Let set, at least 20 minutes.