Mini Meyer Lemon Bundt Cake Recipe
After a recent trip to the Farmer’s Market that left me with one too Meyer lemons on my hands ( because who can resist a deal), I decided to update my go-to cake recipe with burst of refreshing citrus flavor!
I’ve found that in life and with recipes when faced with something unexpected you can always turn the situation and/or recipe into something into a positive!
With that being said, turn your lemons into this light and delicious Meyer Lemon Mini Bundt Cake recipe, which would be a great compliment to this Sunday’s Easter dinner or any Spring meal !
Meyer Lemon Mini Bundt Cakes
Ingredients:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two Meyer lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Juice of 1-2 Meyer lemons ( depends on how lemony you want it ! )
Glaze:
2 cups confectioners sugar
2 tablespoons milk + more as needed
1 teaspoon lemon juice
½ teaspoon vanilla extract
Instructions:
1. Center a rack in the oven to 350 degrees F. Prepare mini Bundt pan by spraying with non-stick baking spray.
2. Combine flour, baking powder, and salt and sift.
3. Whisk together the milk and egg whites in a medium bowl.
4. Put the sugar and lemon zest in a large bowl or mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and use the paddle or whisk attachment and or hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
7. Finally, beat the batter for 2-minutes to ensure that it is thoroughly mixed. Pour the batter into the mini bundt cake pan and fill half way.
8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch -- insert a tooth pick and should come out clean to indicate that they’re done. Cool on wire rack.
9. For the Glaze : Mix confectioners sugar, milk, lemon juice and vanilla extract in a bowl until smooth. Glaze should be thick but still pourable. Add more confectioners sugar or milk, as needed. Separate into small bowls and tint with gel food coloring. A little goes a little way and may result in a bolder color than expected. (Literally, a half of a drop will do )
