This cake starts out on the right note...
Fresh citrus zest is usually a good thing and then add in butter - ok yum!
Get your sugar, eggs, liquids and dry ingredients incorporated and you get a silky smooth batter.
Even though my mini bundt pan is new and a non-stick I chose to spray (which I hardly ever do) and sugar the pan. Put my batter into the pan and had some left over so I sprayed and sugared a nine inch round pan also.
The cakes baked up nicely with a bit of golden brown to the edges.
Let the cakes cool for about ten minutes and then it was time to unmold them....
Well that was not part of the plan.
Ok no problem! The glaze will cover up the "specialness" of these minis.
Time to whip up the glaze.
Well ok, that is not a glaze consistency in my mind. Glaze should be pour-able. This is more like a frosting. Spreadable, which would be fine if I had made the 9"x13" cake the recipe specifies. But I didn't so... time to thin it down a bit.
I added about one tablespoon of additional lemon juice and it broke. As long as you kept stirring the glaze it was fine but as soon as you stopped it started to separate.
Still not glaze thin + not spreadable cake surface = a quite unattractive dessert. Well that's a bummer!
This cake and glaze combination was pretty tasty if you like citrus. The cake crumb texture was light and soft but does need the extra kick of the glaze.
The cake would be best baked in and served from the same pan. Spread the glaze on while still warm and enjoy!
*I didn't publish the recipe because it comes from a copyrighted cookbook.