Lemon and Cherry Mini Bundt Cakes
User Reviews
5
-
Course
Dessert
Lemon and Cherry Mini Bundt Cakes
Description
Lemon and Cherry Mini Bundt Cakes feature a batter enriched with butter, sugar, eggs, and lemon zest, complemented by plumped dried cherries folded in for bursts of fruitiness. The use of a mini bundt pan creates attractive small cakes with a delicate crumb and slightly crisp edges. The lemon zest is rubbed into sugar before mixing into the batter, intensifying the citrus aroma and flavor throughout the cake.
The recipe includes a syrup glaze made with lemon juice, zest, sugar, almond extract, rosemary, and butter, adding a glossy, flavorful finish. The glaze balances the cake’s sweetness and enhances its lemon character. Baking at a moderate temperature allows even cooking suitable for the compact bundt shape.
These mini cakes work well for gatherings or portion-controlled treats. The tart cherry notes balance the lemon and sweet butter base, creating a layered flavor. Adapted from Williams-Sonoma, the recipe uses standard ingredients and a straightforward method to yield consistently tender cakes.
Ingredients
For the cake
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup dried cherries
- lemon zest of 2 lemons
- 1 cup sugar
- 12 Tablespoons butter at room temperature, unsalted
- 3 egg lightly beaten
For the syrup glaze
- lemon juice and zest of ½
- ½ cup of water
- 1 cup sugar
- ¼ teaspoon almond extract
- 1 rosemary sprig, fresh
- 2 Tablespoons butter unsalted
Instructions
- 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.
Notes
- Soaking dried cherries in boiling water softens them and prevents dryness in the cakes.
- Rubbing lemon zest into sugar helps release oils for more intense lemon flavor throughout the cake.
- Use a non-stick mini bundt pan and grease both butter and flour well to prevent sticking.
- The syrup glaze adds moisture and a subtle almond-herb flavor; apply after cooling cakes slightly.
User Reviews
Overall Rating
5
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