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Meyer Lemon St. Germain Bundtlette Recipe

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4.4 from 21 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 10 mini bundt cakes
  • Diet: Vegetarian

Description

These Meyer Lemon St. Germain Bundlettes are delightful mini bundt cakes bursting with fresh citrus flavor and a subtle floral note from elderflower liqueur. Moist and tender, they are perfectly complemented by a tangy St. Germain glaze that seeps into the cakes, making each bite a luscious treat. Ideal for spring or summer gatherings, these elegant cakes are sure to impress with their delicate zest and charming presentation.

Ingredients

Cake

  • 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

Glaze

  • 1/2 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons St. Germain elderflower liqueur

Instructions

  1. Preheat Oven: Center an oven rack and preheat the oven to 350°F (175°C) to ensure even baking of the bundlettes.
  2. Prepare Pan: Use a pastry brush to thoroughly coat the inside of the bundtlette pan with 1 tablespoon of room temperature butter, covering all the nooks and crannies. Lightly dust the buttered pan with flour, then tap out any excess to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, sift together the pastry flour, fine sea salt, baking powder, and baking soda. Add the lemon zest and whisk to evenly distribute the zest throughout the flour mixture.
  4. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter and 3/4 cup granulated sugar on medium-high speed until light and fluffy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
  5. Add Wet Ingredients: Reduce mixer speed to low and add eggs one at a time, mixing until incorporated. Add vanilla extract, St. Germain elderflower liqueur, and 2 tablespoons of fresh Meyer lemon juice. If the mixture curdles slightly, do not worry; it will smooth out with added dry ingredients.
  6. Combine Batter: Alternately add the flour mixture and buttermilk (or heavy cream) in thirds: start with 1/3 of the flour mixture, mix just to combine, then add half of the buttermilk, mixing gently. Repeat with another third of flour and the remaining buttermilk. Fold in the final third of flour with a spatula until just combined—do not overmix.
  7. Fill Pan and Bake: Divide batter evenly into the prepared bundtlette pan, filling each cavity about 3/4 full. Smooth tops with a spatula. Place the pan on a baking sheet and bake for 20-25 minutes until golden and the cakes spring back to touch. A toothpick inserted should come out clean.
  8. Prepare St. Germain Glaze: While the cakes bake, combine 1/2 cup sugar and 2 tablespoons lemon juice in a small saucepan over high heat. Stir and bring to a boil until sugar dissolves. Reduce heat and simmer until slightly thickened, then remove from heat and stir in 2 tablespoons St. Germain. Let cool slightly.
  9. Glaze Cakes: While the bundlettes are still warm in the pan, poke small holes all over the bottoms with a wooden skewer. Slowly pour about 3/4 of the glaze over the bottoms, allowing it to seep through the holes and into the cakes. Reserve the rest of the glaze.
  10. Cool and Release: Let the cakes cool in the pan for 15-20 minutes, then gently invert them onto a lined baking sheet. If sticking occurs, gently tap or shake the pan until the cakes release.
  11. Brush with Remaining Glaze: Use a pastry brush to apply the remaining glaze over the tops and sides of the cakes. If glaze is too thick, gently rewarm it over low heat to achieve brushable consistency.
  12. Serve: For an elegant touch, decorate the bundlettes with fresh flowers or fruit just before serving. These cakes pair wonderfully with whipped cream for added indulgence.

Notes

  • Use Meyer lemons for their uniquely sweet and floral citrus flavor, which complements the elderflower liqueur perfectly.
  • Ensure butter and eggs are at room temperature for optimal batter consistency and texture.
  • Don’t worry if the batter looks curdled after adding wet ingredients; the final batter will be smooth after adding dry flour.
  • Thoroughly grease and flour the bundtlette pan to ensure easy release of the mini cakes.
  • If you don’t have St. Germain, elderflower syrup or a mild floral liqueur can be substituted.
  • For a non-alcoholic version, substitute St. Germain with an equal amount of elderflower syrup or lemon syrup.
  • Serve with freshly whipped cream or a dusting of powdered sugar for extra indulgence.
  • To store, keep the cakes covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/meyer-lemon-st-germain-bundtlette-recipe/