Lemon and Cherry Mini Bundt Cakes with Rosemary Lemon Syrup Glaze

Imagine biting into a moist, buttery mini Bundt cake bursting with tart lemon and sweet cherry flavors, then finishing with a delicate herbal note from a rosemary-infused glaze. These Lemon and Cherry Mini Bundt Cakes with Rosemary Lemon Syrup Glaze are more than just desserts—they’re edible works of art, perfect for any gathering or just to brighten your day. The blend of citrus, fruit, and a touch of herbal elegance creates a dessert that’s both sophisticated and approachable.

Ready to make these beautiful treats? Let’s get started!

Why You’ll Love These Mini Bundt Cakes

• Citrusy and Sweet Flavor Explosion: The lemon zest and dried cherries pair beautifully, giving these cakes a refreshing yet indulgent taste.
• Moist and Tender Texture: Thanks to the buttery batter and syrup glaze, every bite is soft and satisfying.
• Unique Herbal Twist: The rosemary in the glaze adds a subtle earthy flavor that elevates these cakes to gourmet status.
• Perfect for Any Occasion: From tea parties to birthdays, these elegant mini Bundt cakes are guaranteed to impress.
• Easy to Make: With simple ingredients and straightforward instructions, you don’t have to be a professional baker to nail this recipe.

Ingredients

For the Cake

Ingredient	Quantity
All-purpose flour	1½ cups
Baking powder	¾ teaspoon
Salt	¼ teaspoon
Dried cherries	¼ cup
Zest of lemons	From 2 lemons
Granulated sugar	1 cup
Unsalted butter	12 tablespoons (1½ sticks), at room temperature
Large eggs	3, lightly beaten

For the Syrup Glaze

Ingredient	Quantity
Lemon juice	From ½ lemon
Lemon zest	From ½ lemon
Water	½ cup
Granulated sugar	1 cup
Almond extract	¼ teaspoon
Fresh rosemary sprig	1
Unsalted butter	2 tablespoons

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour your mini Bundt pans or use a standard 12-cup muffin tin.

Mix the Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Stir in the dried cherries, ensuring they’re evenly coated with the flour mixture to prevent them from sinking during baking.

Cream Butter, Sugar, and Lemon Zest

1. In a large bowl, combine the sugar and lemon zest. Use your fingers to rub them together until the sugar is fragrant and the oils from the lemon zest are released.
2. Add the butter to the sugar mixture and beat on medium speed for 3–4 minutes until the mixture is light and fluffy.

Incorporate the Eggs

1. Gradually add the beaten eggs to the butter-sugar mixture, mixing well after each addition until fully incorporated.

Combine the Wet and Dry Ingredients

1. Slowly fold the flour mixture into the butter mixture, stirring gently until just combined. Avoid overmixing to keep the cakes light and airy.

Step 2: Bake the Cakes

1. Spoon the batter evenly into the prepared mini Bundt pans or muffin cups, filling each about ⅔ full.
2. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
3. Allow the cakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Rosemary Lemon Syrup Glaze

Simmer the Syrup

1. In a small saucepan, combine the lemon juice, lemon zest, water, sugar, almond extract, and rosemary sprig.
2. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the syrup comes to a gentle simmer.

Add the Butter

1. Remove the rosemary sprig and stir in the butter until it melts and fully incorporates into the syrup.

Step 4: Glaze the Cakes

1. Once the cakes are completely cool, use a pastry brush to generously brush the syrup glaze over each cake. Let the glaze soak into the cakes for maximum flavor and moisture.
2. Optionally, garnish the cakes with a sprinkle of lemon zest or a small rosemary sprig for decoration.

Step 5: Serve and Store

1. Arrange the glazed cakes on a serving platter and enjoy immediately for the best flavor and texture.
2. Store any leftovers in an airtight container at room temperature for up to 2 days.

Pro Tips for Perfect Mini Bundt Cakes

• Zesting Lemons: Use a microplane grater for finely grated lemon zest that blends seamlessly into the batter.
• Coating Dried Cherries: Toss the cherries in the flour mixture to keep them evenly distributed in the batter.
• Don’t Overbake: Start checking for doneness at 18 minutes to avoid dry cakes.
• Control the Rosemary Flavor: For a subtler herbal note, remove the rosemary sprig after a few minutes of simmering the glaze.
• Make Ahead: Bake the cakes a day ahead, but wait to glaze them until just before serving for optimal freshness.

Nutritional Information (Per Cake, Based on 12 Servings)

Nutrient	Amount
Calories	270
Total Fat	13 g
Saturated Fat	8 g
Carbohydrates	36 g
Sugar	24 g
Protein	3 g

FAQs About Lemon and Cherry Mini Bundt Cakes

1. Can I use fresh cherries instead of dried?

Yes, but fresh cherries may release more moisture, so reduce the baking time slightly and ensure they’re pitted and chopped.

2. Can I substitute rosemary with another herb?

Absolutely! Thyme or lavender would work beautifully with the lemon flavor.

3. How do I prevent my cakes from sticking to the pans?

Make sure to thoroughly grease and flour your Bundt pans, reaching every crevice. Alternatively, use a baking spray with flour.

4. Can I make this recipe as a full-sized Bundt cake?

Yes! Use a standard 10-inch Bundt pan and increase the baking time to 35–40 minutes.

5. Is there a non-dairy substitute for butter?

You can use a plant-based butter or margarine for the cake and glaze. The flavor may vary slightly, but it will still be delicious.

6. Can I freeze these cakes?

Yes! Freeze the unglazed cakes in an airtight container for up to 3 months. Thaw at room temperature before glazing.

Final Thoughts

These Lemon and Cherry Mini Bundt Cakes with Rosemary Lemon Syrup Glaze are a delightful fusion of citrus, sweetness, and herbal elegance. Perfect for brunch, parties, or a quiet afternoon treat, they’re easy to make but feel wonderfully indulgent.

So why wait? Gather your ingredients, preheat your oven, and treat yourself (and your guests) to these charming, flavorful mini cakes. You’ll be glad you did!

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