Mini Meyer Lemon Bundt Cakes
I was going to post a Meyer lemon bundt cake recipe a couple of weeks ago but to be honest, I hated the pictures I took. Yes, hate is a strong word but they weren’t fit to share with you.
I was waiting for a chance to make the cake again so I could retake photos. Then, this past weekend, I had this idea that I wanted to convert the recipe into mini Meyer lemon bundt cakes. We drove all over town this past Sunday to different stores until I finally found a mini bundt cake pan. (The whole time I was thinking, if I had thought of this before, I could have ordered a pan with my Amazon Prime account.) It’s okay, I’m lucky that my husband loves to go hunting for stuff. He doesn’t like shopping but he likes looking for stuff, if that makes any sense! He calls it the hunt.
This recipe is much better as mini cakes. I have to admit that I ate 6 cakes right after they came out of the oven. The Meyer lemons make these cakes so perfect. The sweet lemony flavor along with the buttery flavor, with a dust of powdered sugar these cakes are a little piece of heaven. They even remind me of Madeleine cookies too…hmm, I have a Madeleine pan that I need to break in.
If you have never cooked or baked with a Meyer lemon before, you’re missing out. It smells wonderful in the kitchen when you zest one. I get really excited when I see and smell the cake batter too. The wonderful scent is unmistakable and unlike a regular lemon.
The left photo is from the first time I made these cakes, be sure to chop up the Meyer lemon zest if yours comes out this big. The second time around, I chopped it up a little bit more and it was perfect and I didn’t have any lemon zest stuck in my teeth.
These are perfect as a light dessert or a quick snack. Just be careful…I know you will not be able to eat just one! I made these again tonight because I couldn’t stop thinking about them.
Mini Meyer Lemon Bundt Cakes
Yield: 18-20 mini cakes
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Meyer lemons have a wonderful taste and these light, buttery cakes are perfect with tea or as a light snack.
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 1/2 Tbsp grated Meyer lemon zest, plus 1/4 cup Meyer lemon juice (from 3 Dandy Fresh Meyer lemons)
1/3 cup fat-free plain yogurt
1/2 tsp vanilla extract
powdered sugar, for dusting
Preheat oven to 350 degrees. Spray a 12-cup mini bundt cake pan with baking spray.
In a medium bowl, mix together flour, baking soda and salt.
Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 3-4 minutes. Add eggs and mix well. Add Meyer lemon zest and juice and mix well.
Add 1/3 of the flour mixture along with half of the yogurt and mix, to combine. Repeat & combine (be careful not to overmix). Add the remaining flour mixture and mix, just to combine. As you're mixing, use a rubber spatula to scrape the bottom of the bowl. Add vanilla and mix.
Using a medium or large cookie scoop, add 1 1/2 to 2 Tbsp to each bundt cake cavity. Tap pan gently on the counter to remove any air bubbles that may have accumulated.
Bake 15-18 minutes until a toothpick inserted in several cakes comes out clean and cake edges are golden brown.
Lay a sheet of parchment paper on a cooling rack and place on top of the mini bundt pan. Flip the pan over and remove the pan, leaving the cakes to cool on the parchment paper (on top of the cooling rack). Allow cakes to cool at least 15 minutes before dusting powdered sugar on top. Store in a sealed container for up to 3 days.
Inspired by Everyday Food's Tangerine Cake
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Disclosure: Thanks to Duda Farm Fresh Foods for providing the Meyer lemons for this recipe!
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