This recipe comes from the cookbook “Bite – Size Desserts” by Carole Bloom. They taste great but I had trouble getting them out of the pan intact (even using Pam Baking Spray) but I’m not sure if that was the recipe or the pan I was using. I didn’t make the Honey Whipped Cream (although I’ll include the recipe for you) because I didn’t have any whipping cream and I didn’t have time to go to the store because this was another little thank you for my wardrobe friends so I piped in a star of Buttercream Frosting and then sprinkled some Pampered Chef Sweet Honey Vanilla Sprinkles over that. Also didn’t make them bundt shaped as I didn’t have a mini bundt pan, instead I experimented with a new pan I got not too long ago from Amazon which has 3 different shapes (the one you see in the picture above, a shell shape and a sort of dome shape). I think we all know by now that I change recipes up all the time with little hesitation.
1 stick unsalted butter, softened
2/3 cup firmly packed light brown sugar
2 eggs, room temperature
1 egg yolk, room temperature
1/2 cup flour
1/2 cup fine yellow cornmeal
1/4 teaspoon lemon extract
1/4 teaspoon vanilla
finely grated zest of 2 lemons, divided
1/3 cup whipping cream
2 tablespoons honey
1 Preheat oven to 325. Spray cavities of a 2 1/2″ x 1 1/4″ nonstick Bundt cupcake pan with baking spray.
2 Beat butter on medium until it’s fluffy, about 2 minutes. Add brown sugar and beat together well.
3 Lightly beat eggs and egg yolk with fork in small bowl. Add to butter mixture 1 tablespoon at a time, scraping bowl as needed.
4 In a separate bowl, mix together flour, cornmeal and salt. Add to butter mixture in 3 stages, mixing well after each addition. Add lemon and vanilla extracts and zest from 1 lemon and mix well.
5 Bake cakes for 30 minutes (mine only took about 15), until golden and cake tester inserted in center comes out clean. Cool and invert from pan.
honey whipped cream:
6 Whip cream on medium until frothy. Add honey and continue to whip until cream holds soft peaks.
7 Fit a 12″ pastry bag with large open star tip and fill with whipped cream. Pipe rosette of cream in center indentation of each cake.
8 Sprinkle remaining zest of 1 lemon over top of cream on each cake.