These moist and tender Meyer Lemon St. Germain Bundtlettes are delightfully bright and zesty little lemon cakes with elegant elderflower undertones.
Meyer Lemon Cake
- 1/2 cup unsalted butter + 1 tablespoon (for greasing) (- at room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (- at room temperature)
- 1-2 medium Meyer lemons (- zested & juiced)
- 2 tablespoons St. Germain (- or similar elderflower liqueur or syrup)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sifted pastry or cake flour (- all purpose flour is fine too)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup buttermilk or heavy cream (- at room temperature)
St. Germain Glaze
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons St. Germain
- Center an oven rack and preheat the oven to 350° F.
- Prepare the bundtlette pan by using a pastry brush to cover the inside (in all of the nooks and crannies) with 1 tablespoon of room temperature butter. Then lightly dust the buttered pan with an even layer of flour, tapping to remove the excess flour.
- Sift together the pastry flour, salt, baking powder, baking soda in a medium mixing bowl. Add lemon zest and whisk together.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes, stopping to frequently scrape the paddle and the sides of the bowl with a spatula.
- With the mixer on a low speed, blend in the eggs one at a time, followed by the vanilla. Stir in the St. Germain and 2 tablespoons of juice from the Meyer lemon. *There is a chance things might curdle and look a little like cottage cheese here. Don't freak out, it'll all smooth out when you add the dry ingredients.
- With the mixer on a low speed, add 1/3 of the flour mixture to the butter mixture and mix until just combined, then add half of the buttermilk and mix until just incorporated - scraping the bowl after each addition. Repeat with another 1/3 of the flour mixture and the remaining buttermilk. Then remove the bowl from the mixer and add the remaining 3rd of the flour mixture, use a spatula to fold it in until the mix is just combined.
- Divide the batter evenly into the prepared pan, filling each bundtlette 3/4+ full. Smooth the tops with a spatula. Place the pan on a baking sheet in the oven - I like to line mine with a Silpat mat to keep the pan from sliding around on the baking sheet. Bake until the cakes are golden and spring back when touched, about 20 - 25 minutes. A toothpick inserted should come out clean.
St. Germain Glaze
- While the bundlettes bake, prepare the St. Germain Glaze. Combine sugar and lemon juice in a small sauce pan over high heat. Bring to a boil, stirring until the sugar dissolves. Turn down the temperature and simmer for a few minutes until the mixture starts to thicken. Remove from heat, stir in the St. Germain and set aside to cool a bit while the bundlettes finish baking.
- While the bundlettes are still warm in the pan, use a wooden skewer to poke holes all over the bottom of the bundtlettes, creating small channels throughout into the cakes. Slowly, pour 3/4 of the glaze over the bottom of the bundlettes, letting it flow down the channels, reserving the remaining glaze.
- Allow the bundlettes to cool in the pan for another 15-20 minutes, then carefully flip and plop them out onto a lined baking sheet. They should pop right out if you greased and floured them well. You may need to shake or tap the pan if they are sticking at all.
- Using a pastry brush, gently brush the tops and sides with the remaining glaze. If the glaze has thickened too much to brush, re-warm it over low heat.
For show-stopping bundlettes, decorate with freshly picked flowers and/or fruit just before serving. Serve with whipped cream for a fancy finish.
- This recipe can also be made as a single bundt cake in a 5 cup bundt pan and bake for 20-30 minutes. Or double to recipe ingredients to bake in a 10 cup bundt pan and bake for 40-45 minutes.
- Add floral and fruit decorations just before serving.
- Store covered or wrapped at room temperature for 2-3 days or in the refrigerator, covered or wrapped for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: dessert