Lemon Bundt Cakes (For Two)

Ingredients:
For cake
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ tsp (1 mL) baking powder
1/8 tsp (.5 mL) baking soda
2 Tbsp (30 mL) yogourt
1 Tbsp (15 mL) lemon zest
1 tsp (5 mL) lemon juice
3 Tbsp (45 mL / 43g) butter
1/3 cup (75 mL) sugar
1 egg

For glaze
1/3 cup (75 mL) icing sugar
¼ tsp lemon zest
1 Tbsp (15 mL) lemon juice


Method:
Preheat oven to 350ºF (180ºC)
Grease and flour two 1 cup mini Bundt pans.
In a bowl mix together the flour, salt, baking powder, and baking soda.
Zest the lemon into another bowl, then mix in the yogourt and vanilla.
In a third bowl cream together the butter and sugar, then mix in the egg.
Alternate mixing the flour and lemon mixtures into the butter mixture.
Divide evenly between the two prepared Bundt pans.
Bake for 20-22 minutes.
Remove from oven and allow to cool in the pans for 15-20 minutes, remove from pans and cool on a wire rack.
While cooling mix together all three ingredients for the glaze.
Pour glaze overtop cakes while still slightly warm.