I wasn't even aware of it when I made these Baby Bundts by Nigella Lawson. I just had some leftover lemons that I needed to do something with and a mini-bundt pan that never gets used often. Nigella recommends using a mini-Bundt pan with 6 molds, which I have, made by Pampered Chef. The dimensions of the Pampered Chef pan must be bigger then the one she used because I only had enough batter to make four. Four is not enough to justify me making icing. We had one devoured as soon as we popped it out of the pan. Three, definitely is not enough to justify me making icing.
7 Tb. sugar
Preheat oven to 325 degrees. In large bowl, mix the flour, baking soda, salt, and sugar. In a smaller bowl, combine the yogurt, melted butter, eggs, and lemon zest. Mix the wet ingredients into the dry ingredients. Fill the mini-Bundt pan with the mixture. Bake for 25 - 30 minutes. Leave them to cool in the pan for about 15 minutes and then remove to a wire rack, flat-side down to cool. Top with the icing.
1 1/3 c. confectioners' sugar
juice of 1 lemon
Sift the confectioners' sugar into a bowl, and add enough lemon juice to make an icing thick enough to ice the tops and drizzle down the sides.