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
For the cake
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 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 1/2 lemon
- 1/2 cup of water
- 1 cup of sugar
- 1/4 teaspoon almond extract
- 1 sprig of fresh rosemary
- 2 Tablespoons of unsalted butter
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.
adapted from Williams-Sonoma catalog
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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