This post was originally published on December 21, 2011. I updated the photos and am sharing it with you again because I love this recipe so much! I make it at least twice a year when Meyer lemons are in season!
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.
One of the original photos!
Update: It's so funny how I wanted to reshoot these before posting because I have been wanting to RESHOOT them again since I posted these in 2011. I'm including one of the original shots because I think it's cool to see where I was and where I am now, photography-wise.
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.
Seriously, love this recipe so much!
Add the yogurt and flour mixture in batches at the end and be careful not to overmix.
Place the batter into the cavity of the mini bundt cake pan.
Just having a little fun with the bundt cakes! 🙂
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.
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.
Inspired by and modified from Everyday Food‘s Tangerine Cake