elora's eats

elora's eats

Mini Meyer Lemon Bundt Cakes

Posted on Author eloraseatsPosted in Uncategorized

Hello, Foodies!

Today I will show you how to make the most delicious (and adorable) mini meyer lemon bundt cakes (try saying that 10 times fast). These make the most delicious breakfast, dessert, or gift.

This recipe is inspired by Ina Garten’s Lemon Loaf Cake. I am a huge fan of Meyer lemons, so I used those instead of regular ones. I also used mini bundt pans instead of a loaf pan.

*NOTE: This recipe makes about 7-8 mini bundt cakes.

For the Cake:

  • 2 sticks of unsalted butter
  • 2 cups of granulated sugar
  • 4 eggs
  • Zest of 4-6 meyer lemons (depending on how “lemony” you want your cakes to be)
  • 3 cups of pastry flour (also known as cake flour)
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of kosher salt
  • 1/4 cup of meyer lemon juice
  • 3/4 cup of buttermilk
  • 1 teaspoon of vanilla extract
  1. Preheat the oven to 350°F, and grease your mini bundt pans.
  2. Using an electric mixer and paddle attachment, cream the butter and sugar until it is light and fluffy. There should be no sugar clumps. Then, while the mixer is on medium speed, add your eggs (one at a time) and the lemon zest.
  3. Next, sift together the dry ingredients (flour, baking powder, baking soda, and salt). Whenever I have used all-purpose flour, the cake comes out kind of chalky, so I like using pastry flour to get a more airy and fluffy texture. In a different bowl, combine the wet ingredients (lemon juice, buttermilk, vanilla). Take both mixtures over to the mixer and add them alternately to the egg-butter batter. Start and end with the flour mixture. Use a rubber spatula to scrape the sides of the mixing bowl, as butter and sugar tend to stick there.
  4. Once the batter is smooth and completely combined, pour it evenly into the bundt pans. Fill the pans only about 3/4 of the way. If they are too full, the bundt cakes will end up with a dome-shaped bottom (still delicious, just not picture-perfect). Bake for about 20-25 minutes, or until the edges are golden. I personally don’t like using the toothpick/cake tester trick for bundt cakes because by the time the middle is completely cooked, the rest of the cake is too dry. I usually just go by smell–if your kitchen starts to smell scrumptious, you know the bundts are just about done! It’s not an exact science, but it has worked for me. *NOTE: If you want to make a regular-sized bundt cake, bake at 350°F for about 45-50 minutes. Click here for my favorite chocolate chip bundt cake (referred to by friends as “Elora Cake”).

For the Lemon Syrup:

  • 1/2 cup of granulated sugar
  • 1/2 cup of lemon juice
  1. Heat the sugar and lemon juice over low heat in a small saucepan until the sugar dissolves.
  2. Once the bundt cakes have cooled for 10 minutes, remove them from the pans and place them on a rack (a plate also works great). Drizzle the syrup over the cakes, and allow them to cool completely. The syrup will soak into the cakes and make them extra lemony and moist!

For the Glaze:

  • 2 cups of powdered sugar (sifted)
  • 3 1/2 tablespoons of meyer lemon juice
  1. Whisk the powdered sugar and lemon juice together until it is a frosting-like consistency (you may want to add more or less lemon juice depending on how thick or runny you want your glaze to be).
  2. Drizzle the glaze on the cakes. Make sure they are completely cool first or the glaze will melt! I like to pour glaze into the hole in the center and then tilt the cake slightly in different directions, allowing the glaze to drip down the sides.

Ta-da! They are so cute it is hard to bring yourself to eat them, but I promise it is worth it! (:

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