My fetish with lemons has yet to recede or fade to the background. But it is sadly digressing fast. And I’m blaming my supplier. My supplier who has created a habit that will be hard to break, and who is breaking it for me, against my will.
Think of me as the Lindsay Lohan of the lemon world. Rehab, here I come.
I’m so sad to see my Meyer lemon train making it’s final stop at my beloved Costco. Costco has been the key ingredient in keeping my overwhelming love and sense of tartness in the front seat of my recipe list that has included both savory —Meyer Lemon Fettuccine—and sweet—Meyer Lemon Tart.
Lemons are making way for sweet strawberries and skinny asparagus, which will soon enough pass the favorite ingredient hat to home-grown tomatoes, jalapeños and the plethora of zucchini.
I’ve had this recipe for Lemon Mini Bundt Cakes for what seems like eons. It’s not like I was trying to keep it to myself, the timing just never seemed to work out. I’ve made it but never photographed it. I’ve made it with booze and I’ve delivered it to friends.
But now the time is here, it is time to end my dalliance with this lemon hybrid. Oh Mr. Meyer, I can’t quit you.
Some recipe notes:
1. This time around I’ve added chopped, dried cherries that have been soaked and plumped to give a nicely subtle chew. If you’re looking for an extra kick may I suggest recipe note #2.
2. Since I was out of Amaretto, these babies didn’t get the boozey dunk, but it is a great option if you’re looking for a little swig a ling.
3. No rosemary in the fridge, or perhaps you’re simply not a fan? Add in other aromatics like lavender or even sage to give the glaze a distinctively different taste.
4. These would be equally delicious with orange. Try it and let me know what you think.
5. Poppyseeds, craisins and even a topping with toasted almonds would kick up the flavor jets. Did I hear dunked in dark chocolate? Oh, why didn’t I think of that?
Lemon and Cherry Mini Bundt Cakes
PrintIngredients
For the cake
- 1 ½ cups all-purpose flour
- ¾ teaspoon of baking powder
- ¼ teaspoon of salt
- ¼ cup dried cherries
- Zest of 2 lemons
- 1 cup sugar
- 12 Tablespoons of unsalted butter , at room temperature
- 3 eggs , lightly beaten
For the syrup glaze
- Juice & zest of ½ lemon
- ½ cup of water
- 1 cup of sugar
- ¼ teaspoon almond extract
- 1 sprig of fresh rosemary
- 2 Tablespoons of unsalted butter
Instructions
- Preheat oven to 325°F. Grease and flour a non-stick12-cake mini bundt pan and tap out any excess flour.
- Place dried cherries in a small bowl and cover with boiling water. Let steep for 5 minutes or until cherries soften and plump up. Drain, squeezing out excess water. Chop the cherries into small pieces and set aside.
- Sift the flour, baking powder and salt onto a piece of parchment paper and set aside.
- Combine the lemon zest and sugar in a small bowl. Rub the lemon zest into the sugar with your fingers until the sugar becomes moist and yellow. Set aside.
- In the bowl of an electric stand mixer, beat the butter on medium speed until creamy and smooth, for about 1 or 2 minutes. Add the lemon sugar mixture and beat until light and fluffy or for about 5 minutes, scraping down the sides of the mixing bowl as needed. Add the eggs one at a time and mix for about 1 minute after each addition. Reduce the mixer speed to low. Add the sifted flour mixture to the bowl in three batches, blending each until just mixed in and scraping the sides as needed. With the last batch of flour, also add the chopped cherries and incorporate, taking care not to over mix.
- Using a large cookie scoop or spoon, add the batter into the wells of the prepared pan.
- Bake for 18-20 minutes, or until a toothpick inserted into the middle of a cake comes out clean.
- As the cakes are baking, prepare the syrup glaze. Add the lemon juice and zest, water, sugar, almond extract, sprig of rosemary and butter. Heat over low heat just until the sugar dissolves then raise the heat to medium and cook for 5 more minutes. Remove from the heat and let the glaze cool completely.
- When the cakes are ready to come out of the oven, transfer the pan to a cooling rack to rest upright in the pan for about 10 minutes, then gently tap the pan to loosen the cakes. Carefully pop the cakes out of the pan. While they cakes are still warm, brush them with the syrup.
- After they are completely cool, drizzle cakes with the glaze, dividing the glaze evenly among the cakes. Dust lightly with powdered sugar if desired.
Notes
If you’re like me and can’t get enough of the Meyer juice, hop over to see Kim’s comprehensive list of over 125 Meyer Lemon Recipes over at Confessions of a Cookbook Queen.
Cheers to my fellow lemonheads.
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Heather B
I know this is a few years too late, but I was considering making this on the weekend. Could you just make one big bundt cake? If so, do you know how long to cook and at what temperature? :) Thanks!
Emily
Just found these on Pinterest. They look heavenly!! When would I add in the amaretto??
Sharleen
Too funny… I just bought a mini Bundt cake pan so when I saw this recipe, I thought it was just perfect to test out my pan. After preparing the batter and starting to fill the individual mini Bundt cakes, I realized that what I have is a teeny tiny mini Bundt cake pan. In the end, I had 30 little cakes. Delicious little cakes! I made this recipe using orange zest and dried cranberries, simply because I didn’t have lemons or cherries – next time I’ll try that. But, the orange and cranberry cakes were great! I imagine that the slightly larger mini Bundt cakes will be even better because there’s more on your plate! ;-)
I think you may have made the best choice. 30 minis sound like the perfect popping treat for summer!
Sharleen
I suppose it all comes down to the same thing right? Eat 3 teeny cakes or one larger one. And, they made a wonderful mouthful! :-D Thanks for sharing your recipe.
Andrea {From the Bookshelf}
These look amazing! I have a baby bundt pan and have been looking for something fab to christen it with! This is it!
YP
these.are.adorable.
Lovely recipe/photos!
Just discovered your blog via look linger love, and I am loving!
Thank you so much for popping over and visiting. Hope you’ll find some great inspiration.
Sylvie @ Gourmande in the Kitchen
So pretty! I love the combination of lemon with rosemary.
Loretta | A Finn In The Kitchen
I got to try Meyer lemons for the first time this year and they live up to their hype for sure! These little cuties sure are adorable! I’d probably pop them by the handful…
Beth @ Tasty Yummies
These are sooo beautiful!! I have been wanting to buy a mini bundt pan for a while but I fear my hubby may divorce me if I tell him I NEED another pan (see also my mini muffin pan and my donut pan).
Mariana
Those are soooooo cute!! And I bet they’re dellish as well!
Stefanie @ Sarcastic Cooking
I could probably eat 100 of these! I would also be joining you in lemon rehab. I can’t stop, won’t stop with my lemon love. My newest lemon based obsession is Ben and Jerry’s Liz Lemon frozen Greek yogurt. You will love it! Lemon frozen yogurt with a blueberry/lavender swirl. Try it.
Me, you and Lindsay in rehab. We’ll bring the lemons, she’ll bring the…well, let’s just leave it at that.
Bev @ Bev Cooks
Those make me want to cry. And then shove ’em on in.
Cassie | Bake Your Day
Totally drooling over these, Heidi. I love lemon desserts and these are beautiful!
Azzira
This would be perfect for this weekend. Thanks for making my weekend with such mouthwatering Dish.
Fish store
patti
I think I have to buy a mini bundt pan and try these fabulous little cakes, hope I can find some lemons. They would be perfect for book club. You may have to offer assistance. Xo
ashley - baker by nature
Now I just HAVE to buy a mini bundt pan! These are just stunning, and the flavor combination sounds out of this world!
Emily
I’m not sure which is yummier–the recipe or the photography. Mmm…
Stephie @ Eat Your Heart Out
I’m DYING over how cute these little guys are!!! I want one of those super mini bundt pans. Must have. And with that syrup glaze? Just perfect!!
sally @ sallys baking addiction
Love lemon flavored anything. :) Seriously – I don’t think I’ll ever get sick of it! And little mini cakes just seem to taste better to me. You can have more than one, maybe that’s why… :) I need a mini bundt pan!
Laura (Tutti Dolci)
Adorable bundts!
Laura Dembowski
These look so yummy, especially with the glaze! Love that mini bundt pan too!
Kathy @ FoodWineThyme
absolutely adorable, salivating. Perfect for mid afternoon coffee break
Chung-Ah | Damn Delicious
I may just have to join your lemon rehab too! And these cakes are just gorgeous! I have a mini bundt pan that I’ve used only once!! That’s about the change very soon…
marla
Mmmmm ! Very tempting little cakes :)
Anna @ Crunchy Creamy Sweet
How adorable are these mini bundt cakes!! Swoon!
Giulia
These look wonderful! I love lemon in a cake or a savoury dish, but I’m not a fan of lemon tarts or pies – odd, no?
Ali | Gimme Some Oven
Beautiful!! And I love that rosemary in the glaze, Lindsay Lohan… ;)
Betty Ann @Mango_Queen
I love lemons in anything and these mini bundt cakes are so cute! I’m thinking of using the Calamansi, a Filipino lime for my attempt. But whether I use lemons or calamansi, I’m sure it will be terrific. Thanks for sharing the recipe!
carrian
OH MAN! Brian stole my comment. Alright, well I’ll take 5 then, oh gosh ,make it 10.
Brian @ A Thought For Food
Bundt me, please! Seriously. Pass me one.
Tieghan
These are so pretty. I love lemons, they really brighten up food!
Tracy @ Peanut Butter and Onion
These look ridiculous!!! so much so ,that I must eat them now!!
Liz Mackie
Thank you. Love lemon and this sounds really nice. Have a good week.
Jennifer @ Peanut Butter and Peppers
Ohhh, these little cakes are adorable and I am so loving the glaze on top. Hmm, just happen to buy a bag of meyer lemons yesterday, thinking this recipe would be perfect for them.
sarahsscribble
These look absolutely amazing and very more-ish! YUM!
Averie @ Averie Cooks
Meyer lemons are so wonderful. I used to live in a 1927ish Spanish Mission revival here in San Diego and there was a meyer lemon tree in the backyard, along with a 75 yr old regular lemon tree that was HUGE. I had more lemons that I knew what to do with…like 300 at any one time!
I love these little Bundts. I almost thought that was a muffin tin but it’s a mini Bundt pan, and now all of a sudden, I want one :)
Kathryn
I don’t think I’ll ever get sick of lemon flavours especially in cake form. Love these little beauties!