Lemon mini bundt cakes

Ingredients for 1 servings:

• 100 g butter
• 150 g sugar
• 3 eggs
• 200 g flour
• 1 tsp baking powder
• 1 lemon(s) (juice)
• Margarine and flour for the mold
• powdered sugar
• lemon juice
• Sugar pearls, colorful

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Beat the softened butter thoroughly with the sugar and eggs. Stir in the juice of one lemon. Gradually sift the flour and baking powder into the mixture and mix in. Preheat the oven to 180°C (top/bottom heat). Grease the mini Bundt cake pan (for 12 Bundt cakes) and dust lightly with flour. Silicone baking cups usually don’t need this. If necessary, divide the batter into the cups using a piping bag or a freezer bag with the corner cut off and bake for 12 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Mix together a thick icing from the icing sugar, lemon juice, and food coloring, if desired. Decorate the mini Bundt cakes with the icing and sugar decorations. Let the icing harden before serving.