Preparation

1

Step 1

Grease the bundt pans with softened butter. Remove the oven rack from the oven, then preheat the empty oven to 180° C (gas mark 2–2½).

2

Step 2

Using the whisk attachment on a hand mixer, beat the butter with the sugar, salt, lemon juice, and lemon zest until the mixture is creamy. Add the eggs one at a time, mixing for half a minute after each addition. Mix the flour with the baking powder and stir it into the butter mixture in batches.

3

Step 3

Pour the batter into the prepared jars and smooth the surface. Place the jars on the cold oven rack and slide the rack into the preheated oven. Bake the cakes for 25–30 minutes. Test for doneness with a toothpick. Remove the baked cakes from the oven and let them cool on a wire rack.

4

Step 4

If you want to bake the cakes in advance, you can now can them. To do this, carefully clean and degrease the rims of the jars, seal them according to the instructions, and can them in a water bath heated to 100° C for 30 minutes.

5

Step 5

Decorate the cakes with the lemon glaze before serving. To do this, mix the powdered sugar with a little lemon juice to form a thick glaze. Brush the small cupcakes with the glaze and let it drip down the sides, or transfer the glaze to a piping bag and pipe a crisscross pattern onto the cakes. Sprinkle with sugar hearts.

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 200.0 g Softened butter
  • 150.0 g Sugar
  • 1.0 Pinch Salt
  • Juice and zest of one organic lemon
  • 4.0 Eggs
  • 200.0 g Flour
  • 1.0 Pack. Baking powder
  • 200.0 g Icing sugar
  • Lemon juice
  • Butter for the molds
  • Sugar hearts to decorate