These lemon bundtinis have been the highlight of citrus season for me. The cake is a sweet, dense poundcake that is rounded out with a tart lemon finish making them the perfect breakfast cake or afternoon snack. Not too sweet with a hint of floral lavender these bundtinis make you hopeful that spring might come early despite the drab and dreary weather outside. I really have snacked on these all winter long.
You can find the recipe for the pound cake HERE and my modifications below:
I modified the recipe to include a 1/4 cup of fresh squeezed lemon juice and the zest from 1 lemon. Add the 1/4 cup lemon juice to the milk and then stir in the zest at the end. Fill your bundtinis and adjust your baking time to 28 minutes at 320°.
For the Glaze:
2 cups powdered sugar
2 tablespoons milk
1 tsp lemon juice
1 tsp honey
1/2 tsp lavender paste
Lavender paste is a relatively new thing for me. Lately, I have been using it in all sorts of ways. I made a lavender simple syrup for a gin cocktail last night that was killer. It is definitely one of my favorite ingredient finds of the year so far! The one I have been using is linked below. It is relatively strong so beware.