Meyer Lemon Mini Bundt Cakes
These Meyer Lemon Mini Bundt Cakes are full of lemony zing, from the sweet zest of Meyer Lemons to the glaze spiked with limoncello liquor. If you’re looking for a simple Meyer Lemon dessert recipe, give these individual lemon Bundt cakes a try!
These Meyer Lemon Mini Bundt Cakes are full of lemony zing, from the sweet zest of Meyer lemons to the glaze spiked with limoncello liquor.
This post first appeared June 12, 2031 and was shared in SisterMAG Issue 7. I hope you enjoy this favorite from my kitchen!
The children showered me with paper today. A year’s worth of paper: art projects and watercolors, math page tear outs, macaroni and yarn art, binders of writing, both penned by my children and about my children (by the children in their class). It was like a ticker tape parade, my house littered with paper. Lots and lots of it.
Maybe it was a ticker tape parade, in a way. We celebrated the last full day of school. Tomorrow is a short day, followed by one final day — hours really — in the classroom.
We made it.
And now it’s time to figure out how to keep these kids busy for the next 75 days.
While I figure that out, I wanted to share a recipe for Meyer Lemon Mini Bundt Cakes. This recipe focuses on two things I adore: Italy and lemons.
These mini bundt cakes are full of lemony zing, from the sweet zest of Meyer lemons to the glaze spiked with limoncello liquor. And they’re just the right size to have a cake all to yourself. I may have to bake another batch to celebrate the end of school year…and I know a couple of little ones who can help.
How To Make Meyer Lemon Mini Bundt Cakes
Use an electric mixer to cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix until fully incorporated. Add vanilla, lemon juice and lemon zest and blend.
In a small bowl, whisk together cake and all purpose flours, baking soda and salt. Add flour mixture to the batter in two steps (alternating with buttermilk), ending with the last addition of flour. Careful not to overmix. Divide the batter into bundt cake pans.
Bake for 20-25 minutes, until a toothpick inserted comes out clean and the cakes are golden brown. Allow the cakes to cool while you prepare a glaze with lemon juice, sugar and limoncello to brush over the cakes.
Find the complete printable recipe below!
More Meyer Lemon Recipes
Meyer Lemon and Honey Lassi
Coconut Panna Cotta with Meyer Lemon
Meyer Lemon Ricotta Scones
Meyer Lemon Tart
Raspberry and Meyer Lemon Pavlova
Meyer Lemon Mini Bundt Cakes with Limoncello Glaze
Ingredients
For the Cakes:
- 1/2 cup butter softened
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons Meyer lemon juice
- Zest of 2 Meyer lemons
- 1 cup cake flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Glaze:
- 1/4 cup Meyer lemon juice
- 1 1/2 cups confectioners sugar
- 2 tablespoons limoncello
Instructions
- Preheat the oven to 350°F (180°C). Butter and flour your bundt cake pan.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until fully incorporated. Add the vanilla, lemon juice and lemon zest and blend.
- In a small bowl, whisk together the cake and all purpose flours, baking soda and salt. Add the flour mixture to the batter in two steps, alternating with the buttermilk, and ending with the last addition of flour. Mix until just incorporated, taking care not to over mix. Divide the batter into the bundt cake pan.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean and the cakes are golden brown. Let the cakes rest for about 5-10 minutes in the pan, then invert onto a wire rack.
- While the cakes cool, make the glaze by whisking together the lemon juice, sugar and limoncello. If you wish, you could heat the glaze over low heat in a small sauce pan. Let it cool slightly before brushing over the bundt cakes.
Nutrition
Comments
COOKBOOK
How many cakes does this make? I am planning on making these for thanksgiving and would love to know how many this makes, thanks so much! Can’t wait to try them!
Congratulations on contributing to such a beautiful magazine! And summer vacation! I am trying to figure out what to do with an idle 23-year-old! But mmmm I adore everything lemon and I have just bookmarked this gorgeous recipe! They are so pretty and I’ll bet they taste… perfect (for we lemon fiends!)
I figured summer vacation started when all I could hear was kids screaming and playing outside my apt all day long. Omg, it’s going to be a tough one, unless they decide to join some camp or their parents take them for a vacation. That cake looks perfect and yay on the feature. Italy and lemon, yes those are two of my fav things too :)
So pretty and dainty cakes! Congrats on the feature, Liren :)
What an adorable magazine! Clicked right over and am now enjoying it. Amazing looking mini bundt cakes. Lemon is my weakness.
You know I love anything mini and with Meyer lemons. These are the cutest!
HOORAY for summer vaca… and ALSO for anything and everything Meyer lemon!
I need to pick up some mini bundt pans. These are SO cute!
These look adorable and delicious! I love anything lemon.
i have yet to bake with meyer lemons. these mini bundts look so good :)
Those are the cutest cakes ever!! lOve the flavors :)
Those look so lovely! Lemon cakes are truly my favorite. They just bring me back to my childhood.