These Lemon and Cherry Mini Bundt Cakes are a delightful combination of bright citrus, sweet cherries, and a touch of herbal essence from fresh rosemary. The soft, buttery cakes are flavored with lemon zest and studded with dried cherries, offering a burst of flavor in every bite. A rosemary-infused lemon syrup glaze adds extra moisture and a sophisticated finish, making these mini Bundt cakes perfect for tea time, brunch, or dessert. They’re easy to make yet impressive enough for special occasions!
Ingredients
For the Cake
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup dried cherries
- Zest of 2 lemons
- 1 cup granulated sugar
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- 3 large eggs, lightly beaten
For the Syrup Glaze
- Juice and zest of ½ lemon
- ½ cup water
- 1 cup granulated sugar
- ¼ teaspoon almond extract
- 1 sprig of fresh rosemary
- 2 tablespoons unsalted butter
Instructions
For the Cake:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour mini Bundt cake pans or a standard 12-cup muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the dried cherries to evenly coat them with the flour mixture (this helps prevent them from sinking in the batter).
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the lemon oils for maximum flavor. Incorporate the butter and beat on medium speed for 3 to 4 minutes, or until the mixture is light and fluffy.
- Add Eggs: Gradually add the beaten eggs, mixing well after each addition until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually fold in the flour mixture into the butter mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense cakes.
- Bake: Spoon the batter evenly into the prepared mini Bundt pans or muffin cups, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
For the Syrup Glaze:
- Make the Glaze: In a small saucepan, combine the lemon juice, lemon zest, water, sugar, almond extract, and sprig of rosemary. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved completely.
- Add Butter: Remove the rosemary sprig, then add the butter to the glaze, stirring until it melts and incorporates fully into the syrup.
To Glaze the Cakes:
- Glaze the Cakes: Once the cakes are completely cool, use a pastry brush to generously brush the syrup glaze over each cake, allowing it to soak in and enhance the flavor and moisture.
- Serve: Arrange the mini Bundt cakes on a serving platter and enjoy! These cakes are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
Conclusion
These Lemon and Cherry Mini Bundt Cakes are a perfect blend of tangy lemon, sweet cherries, and a hint of rosemary, making them an elegant and refreshing dessert. The rosemary lemon syrup glaze adds a touch of sophistication and moisture to the cakes, elevating their flavor to new heights. Whether for a special gathering or an indulgent treat at home, these mini Bundt cakes are sure to impress and satisfy. Enjoy the balance of flavors and textures in each delightful bite!