Well that winter was a damn doozy and a half. I'm still stinging from the shock of the past year. But for the first time in a long time, I feel a sense of hope on the horizon. It finally feels like we may be turning a corner. It's been a heavy year and the weight of the pandemic winter is tough to shed. In developing this recipe for Meyer Lemon St. Germain Bundtlettes I felt a shift in the kitchen and in perspective.
This past year has depleted me of inspiration. It's hard to squeeze the juice out creativity lemons when the times feel so uneasy and troubling. My work and my job have felt irrelevant. And to be frank, they kinda have been. But with spring and vaccines, we seem to be turning a new leaf. The sun feels brighter, the blooms seem bigger and life in general feels lighter.
Last Friday I derailed my plans with the computer screen and spent the day baking and shooting these Meyer Lemon St. Germain Bundtlettes. Instead of another rainy, dark day staring at the cool blue glow, I was soaking in the sun through my kitchen window along with my old pal, creativity. We were flowing a like spring breeze through an open window, all cool and serene. It's been a long while but even a small drop of inspiration can release the tight grip of creative blockage.
Over the years I've made a whole lotta imaginative bundt cakes. Like this elegant Lemon Chamomile Honey Bundt Cake, my downright delectable Pumpkin Spice Brown Butter Bourbon Bundt Cake and Brown Butter Bourbon Bundt Cake with Grilled Cherries and Blueberry Sparkler Skewers, or my over-the-top and outrageously delicious One Bourbon, One Scotch, One Beer Bundt Cake! They have all been huge hits but I wanted to scale things back and make something a little more delicate.
This brings us to these Meyer Lemon St. Germain Bundtlettes. I originally made a big bundt version of this cake as a birthday gift for a dear friend years ago. I've been thinking about it ever since. But this time, instead of going all in on the big bundt, I downsized with these baby bundlettes.
It's a well known fact that everything made smaller is cuter
I mean think about it. Mini cupcakes? Cuter. Hand pies? Adorable. Mini Madeleines? The cutest! And I may be biased but even cars made mini are cuter. Full disclosure, I drive a Mini Cooper. When it comes to bundts, these Meyer Lemon St. Germain Bundtlettes take the cuteness cake!
It's no wonder I was brought out of my creativity rut when I decided to bake these itty bitty bundts. Just one look and the mood is instantly boosted. Then you weigh in the ingredients and things get even sweeter. Just like a Meyer lemon. Yeah, they're sweet, not sour.
Some fun facts about Meyer lemons
- Hybrid - Meyer lemons are a hybrid of lemons and mandarin oranges.
- Less acid - Since they are a hybrid, they are much sweeter and less acidic than standard lemons.
- Juicy - Meyer lemons have a thinner skin and pack a whole lot more juice than standard lemons.
- Thin-skinned - The peel is thin and holds more of the acid than the juice, so the zest is a great way to incorporate some of the tartness in with the juicy sweetness.
- Aromatic - the aromatics add bright sweetness to everything from desserts to marinades or cocktails.
My Meyer Lemon St. Germain Bundtlettes combine that juicy, sweet citrus with the floral notes of St. Germain for a delicately springy sensation. St. Germain is an elderflower liqueur. The soft, floral fragrance of St. Germain is like a French perfume. Those aromatics along with the brightness of the lemon is such a romantic pairing. This recipe for Meyer Lemon St. Germain Bundtlettes captures that sweet romance in the cutest way possible.
A beautiful bundt cake is one of the easiest yet most impactful desserts. But, when baking bundt cakes, there can be the possibility of catastrophic complications. The dreaded stuck bundt. Thankfully, I've got big tips and tricks under my bundt pan that make for an easy release and a gorgeous presentation, every single time!
Tips & Tricks for Better Bundt Cakes
- Release Grease - The combo of the well buttered and evenly floured pan allows the bundt cake to easily release from the pan, without sticking! I always use butter, those non-stick sprays don't hold up as well with a bundt.
- Get all up in there - Use a small pastry brush to get that butter in ALL of the nooks and crannies.
- Keep it simple syrup - I love using a homemade simple syrup to flavor my bundt cakes. Incorporating a little booze makes them extra exciting!
- Flavor Channels - Once the bundt is baked, I use a wooden skewer to make flavor channels that run throughout the cake, then I pour that simple syrup over top and the syrup flows through the channels, filling them with flavor.
- Moist Maker - The syrup also gives the cake a moist and luxurious crumb.
- Glaze over - Using that same simple syrup to glaze the exterior of the cake locks the moisture in and gives the cake a shiny, sweet finish.
- Decorative details - Since the bundt pan does all of the heavy decorative lifting, I let the shape shine. But I love enhancing the beauty with a few fresh blooms, fresh berries and citrus slices, or even a bottle of beer!
If you're in a rut and need a creative outlet, these Meyer Lemon St. Germain Bundtlettes will get those juices flowing. It's a win-win because you're creating, plus there's cake at the end to celebrate kicking that rut right in the bundt!Print