Mini Lime Bundt Cakes with Blackberry Glaze

Lime Cakes:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp table salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1/4 cup whole milk
• 2 Tbsp lime zest
• 1/4 cup lime juice (from 1-2 large limes)

Blackberry Glaze:

• 1 cup sifted Confectioner’s sugar
• 1 Tbsp milk (add more if needed)
• 1 Tbsp seedless blackberry preserves

Cakes:

Preheat oven to 350°F. Prepare the Pirouette Bundtlette pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a small bowl, whisk together flour, baking powder and salt. Set aside. In a stand mixer on medium speed, cream the softened butter and sugar for 2-3 minutes. Add egg and mix to combine. Add milk, lime zest and lime juice and stir to combine (mixture may appear slightly curdled). Add one-half of flour mixture to wet ingredients and mix to combine. Mix in remaining flour mixture until just combined.

Using a scoop, fill each cavity of pan 3/4 full of batter and smooth top. Gently tap pan on towel-covered countertop to remove any air bubbles and let it sit for 3-5 minutes. Bake for 18-20 minutes or until edges are lightly browned and tester inserted comes out clean. Cool in pan for 5-7 minutes, then invert onto a cooling rack until completely cooled. Makes 6 mini Bundt cakes.

Glaze:

Mix all ingredients for glaze in a bowl until smooth. If a thinner glaze is preferred, add 1 tsp of milk at a time until you reach desired consistency. Carefully pour over cooled cakes when ready to serve. Dust with powered sugar as an alternative for serving!