... but the mini-Bundts turned out really nice too. The recipe is from Busy Cooks at about.com, although I've altered it slightly (adding zest, and using butter instead of oil):
Prep Time: 20 minutes
Cook Time: 45 minutes
- 2-1/2 cups flour
- 1-1/2 cups sugar
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup orange juice
- 1/4 cup lemon juice
- zest from one lemon and one orange (if the fruit is untreated)
- 3/4 cup butter
- 2 tsp. vanilla
- 4 eggs
- 1-3/4 cups powdered sugar (for the glaze)
- 1/2 cup lemon juice (for the glaze)
Preheat oven to 325 degrees F. Grease/butter 12 cup bundt pan. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, zest, butter, vanilla, and eggs. Beat well until combined.
Pour batter into prepared pan and bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool.
(Yes, those are bacon cookies next to the Bundts. The recipe for those is here.)