Name: Meyer Lemon St. Germain Bundtlette Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, at room temperature; 1 tablespoon unsalted butter (for greasing); 3/4 cup granulated sugar; 2 large eggs, at room temperature; 1-2 medium Meyer lemons, zested and juiced; 2 tablespoons St. Germain elderflower liqueur or similar 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; 1/2 cup granulated sugar; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons St. Germain elderflower liqueur

Jump to Recipe· 4.4 from 21 reviews

If you’re looking for a dessert that’s equally charming and delightful, the Meyer Lemon St. Germain Bundtlette Recipe is about to become your new favorite. These petite cakes burst with the bright, sunny zest of Meyer lemons, paired beautifully with the floral elegance of St. Germain elderflower liqueur. Light, moist, and beautifully glazed, these bundtlettes capture a perfect balance of citrus and sweet, making them a stunning treat for afternoon tea, brunch, or any special occasion. Get ready to impress yourself and your loved ones with this jewel-like dessert that looks as good as it tastes!

Ingredients You’ll Need

The image shows a baking scene with a brown mini bundt cake pan at the center, holding six small bundt molds with smooth, shiny surfaces and ridged details. Around the pan on a white marbled surface, there are several baking ingredients and tools: a large glass jar filled with white sugar, a white bag of bleached white fine pastry flour, two brown eggs next to a small white plate with a square of yellow butter, and a small white dish of granulated sugar with a wooden spoon. A glass bottle of vanilla extract sits nearby, along with a small white measuring cup filled with cream. There are also three bright yellow lemons, a small jar of white baking powder, a small jar of white flour, and a blue vase holding small flowers and greenery. A dark blue cloth with lace edges is folded near the top corner. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Meyer Lemon St. Germain Bundtlette Recipe plays a crucial role, from adding moisture and flavor to lending a tender crumb and glossy finish. Gathering these simple essentials will set you on the path to baking these lovely little cakes that are bursting with brightness and flower-scented warmth.

1/2 cup unsalted butter at room temperature + 1 tablespoon for greasing: Butter lends richness and ensures a delicately tender crumb.
3/4 cup granulated sugar: Sweetness to balance the tart lemon and amplify the flavors.
2 large eggs at room temperature: Eggs bind ingredients and provide structure with a lovely fluffiness.
1-2 medium Meyer lemons zested & juiced: They give a uniquely sweet and fragrant lemon essence you can’t get from regular lemons.
2 tablespoons St. Germain elderflower liqueur or syrup: Adds a floral note that makes these bundtlettes truly special.
1 teaspoon pure vanilla extract: Vanilla rounds out the flavors with a comforting warmth.
1 1/2 cups sifted pastry or cake flour (all-purpose flour works too): Light flour ensures a fine crumb texture.
1/2 teaspoon fine sea salt: Enhances all the sweet and citrus notes.
1/2 teaspoon baking soda: Provides gentle lift for soft cakes.
1/4 teaspoon baking powder: Helps with rise and tenderness.
1/2 cup buttermilk or heavy cream at room temperature: Adds moisture and richness for meltingly soft cake.
1/2 cup granulated sugar (for glaze): Sweetener to create a shiny, tangy glaze.
2 tablespoons freshly squeezed lemon juice (for glaze): Packs the glaze with bright acidity.
2 tablespoons St. Germain (for glaze): Infuses the glaze with subtle floral sweetness matching the cake.

How to Make Meyer Lemon St. Germain Bundtlette Recipe

Step 1: Prep and Ready Your Pan

Start by preheating your oven to 350° F and placing the rack in the center for even baking. Then, lovingly butter your bundtlette pan with 1 tablespoon of room-temperature butter, brushing it into every crevice. Next, dust it lightly with flour to ensure your petite cakes pop right out without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together your pastry flour, salt, baking powder, and baking soda. Adding the Meyer lemon zest here will infuse the batter right from the start with that vibrant citrus aroma we adore.

Step 3: Cream Butter and Sugar

Using a stand mixer fitted with a paddle attachment, cream the butter and 3/4 cup sugar on medium-high speed until the mixture is delightfully fluffy—about 5 minutes. Don’t forget to scrape down the sides regularly to create an even, airy base for your batter.

Step 4: Add Eggs, Vanilla, and St. Germain

Lower the mixer speed and add the eggs one at a time, ensuring each is fully incorporated before the next. Stir in the vanilla extract, then pour in 2 tablespoons of fresh Meyer lemon juice and your fragrant St. Germain. Don’t be alarmed if it curdles momentarily—that’s perfectly normal and will smooth out once flour is added.

Step 5: Combine Wet and Dry Ingredients

Add a third of your dry flour mixture to the wet batter at low speed, mixing just until combined. Pour in half of the buttermilk and continue following with another third of flour, the rest of the buttermilk, and finally the last third of flour, folding it in gently by hand. This careful mixing method keeps your bundtlettes delightfully tender and light.

Step 6: Fill and Bake

Divide the batter evenly into your prepared pan, filling each cavity about three-quarters full. Smooth the tops, then pop the pan onto a baking sheet (lining the sheet with a mat can prevent slipping). Bake for 20 to 25 minutes, until golden and springy to the touch. A toothpick inserted should come out clean to confirm perfect doneness.

Step 7: Prepare the St. Germain Glaze

While the bundtlettes bake, whisk together the sugar and lemon juice in a small saucepan over high heat. Once boiling and the sugar has dissolved, reduce to a simmer until slightly thickened. Stir in the St. Germain and set aside to cool slightly while the cakes finish baking.

Step 8: Glaze the Warm Bundtlettes

Remove your warm bundtlettes from the oven. While still in the pan, poke holes into the bottom with a wooden skewer—this creates channels for the luscious glaze. Gently pour three-quarters of the glaze over the bundtlettes, allowing it to soak in deeply. After they cool for 15-20 minutes, carefully flip and remove them from the pan, then brush the tops and sides with the remaining glaze for that glossy finish.

How to Serve Meyer Lemon St. Germain Bundtlette Recipe

The image shows several small, golden bundt cakes with a soft texture, each decorated on top with small pink and white flowers and green sprigs. The cakes are placed on white plates and white cake stands, some surrounded by a few fresh blueberries. One cake has a piece broken off, revealing a light, fluffy inside. The scene is set on a soft pink lace tablecloth with a white marbled background, and a dark blue vase with similar flowers sits in the background. The overall look is bright and inviting, with delicate details and fresh fruit accents photo taken with an iphone --ar 4:5 --v 7

Garnishes

These little cakes are already stunning, but to really make them shine, consider garnishing with freshly picked edible flowers or thin lemon slices. A generous dollop of whipped cream or a sprinkle of powdered sugar just before serving adds a special touch that elevates these bundtlettes to a festive centerpiece.

Side Dishes

The Meyer Lemon St. Germain Bundtlette Recipe pairs beautifully with light and refreshing sides like fresh berries or a crisp green salad tossed in a simple vinaigrette. A cup of Earl Grey or floral white tea complements the elderflower notes perfectly, creating a balanced sensory experience.

Creative Ways to Present

For a charming presentation, serve these bundtlettes on vintage mismatched plates or arrange them on a tiered cake stand. Adding colorful linen napkins and fresh greenery can turn your dessert table into a celebration of spring or summer. Miniature bundles transported to picnics or bridal showers make for lovely, edible gifts as well.

Make Ahead and Storage

Storing Leftovers

You can store leftover bundtlettes in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated, wrapped loosely to maintain moisture and prevent them from drying out.

Freezing

These bundtlettes freeze beautifully. Simply wrap them individually in plastic wrap and place in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature and refresh the glaze with a light brush of warmed St. Germain syrup or lemon glaze to revive the shine.

Reheating

To bring your bundtlettes back to their just-baked glory, warm them gently in a 300° F oven for about 5-7 minutes. This will re-soften the crumb and loosen up the glaze, making each bite as irresistible as the first.

FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! Regular lemons will work, but Meyer lemons are sweeter and less acidic, offering a uniquely mellow citrus flavor that’s very important to the authentic taste of this recipe. If using regular lemons, consider reducing the lemon juice slightly to keep that perfect balance.

Is there a non-alcoholic substitute for St. Germain?

Yes! You can use elderflower syrup or a floral simple syrup to replace St. Germain. It provides the same wonderful elderflower essence without the alcohol, making it perfect for kids or those avoiding alcohol.

What pan size do I need for bundtlettes?

A bundtlette pan specifically designed for small individual cakes is ideal, usually holding about 10-12 mini cakes. Using this pan ensures the perfect shape and even baking of these delicate treats.

Can I make this recipe gluten-free?

To make gluten-free bundtlettes, substitute the flour with a gluten-free blend that includes xanthan gum for structure. Expect a slight difference in texture, but the flavors will still shine beautifully.

How long will these bundtlettes keep fresh?

Freshly baked, these delightful cakes are best enjoyed within 2-3 days. Proper storage in airtight containers will help maintain their moisture and flavor during that window.

Final Thoughts

There’s something truly magical about the Meyer Lemon St. Germain Bundtlette Recipe. Each bite is a perfect harmony of bright lemon, sweet floral notes, and tender crumb that instantly lifts your mood. I urge you to try your hand at baking these charming little cakes—they aren’t just desserts, but little celebrations of flavor that bring sunshine to your kitchen no matter the season.