Mini Lemon Pound Cakes Recipe with Bulgur


| 4/25/2014 3:52:00 PM


For your next family gathering, whip up a batch of zesty and delicious mini pound cakes. This perfect-for-parties baked dessert is made even more nutritious with the addition of bulgur, a Middle Eastern grain high in fiber and protein. More traditionally used in savory side dishes such as tabbouleh or kibbeh, or as a substitute for rice, bulgur can be reconstituted without cooking, although you can also cook it in boiling water, making the grains a little fluffier if you choose to. But most surprising, you can use this nutty grain in your baking. It tastes especially delicious in these adorably sized pound cakes.

Enjoy this recipe, courtesy Bob’s Red Mill Natural Foods, with a heaping scoop of berries and a dollop of whip cream. Check back next week for another great recipe from Bob’s Red Mill.

Mini Lemon Pound Cakes Recipe

Lemon Bulgur Pound Cakes

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• Zest and juice from 1 lemon
• 1/4 teaspoon salt
• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup Bob’s Red Mill Bulgur (cooked and cooled)

Glaze



• 3/4 cup powdered sugar
• 2 tablespoons lemon juice.



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