Sunday, January 19, 2014

Mini Meyer Lemon and Strawberry Bundt Cakes | Secret Recipe Club




I am elated that it is Meyer Lemon season.  This lemon is a hybrid between a lemon and a mandarin orange and is native to China.  I couldn’t be happier that they made their way to the United States back in the early 1900’s.  Several were ready to be picked from my tree on the patio and just needed to find that perfect recipe to highlight these little yellow gems.


After an extended holiday break from The Secret Recipe Club, we are back up and running.  I missed the monthly reveal and exploring another bloggers site.  If you are not familiar with The Secret Recipe Club or want to join, simply click here to learn more.  Essentially each month you are paired with another food blogger and you can choose any recipe they have posted.  You make it and post it.  Yup – it is that simple.  The fun part is finding out who had your blog and what they chose.


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For the kick off to 2014 I was assigned to Taryn’s blog – “SweetSerendipity”.  She lives in a small kitchen in Boston yet manages to bake up a storm.  She is a talented girl who provided so many tasty choices that it made it difficult to choose.  However, I had those Meyer Lemons waiting in my kitchen and that narrowed down my choices.  


I finally decided on her Strawberry Lemon Yogurt Cake. I saw the loaf version but then right below was the mini bundt cakes and I was sold.  I altered the recipe a bit by just using white sugar, adding more vanilla and lemon zest and kicking up the glaze.  The end result was one heck of a tasty cake. Thank you Taryn for a simple and wonderful recipe!


Mini Meyer Lemon and Strawberry Bundt Cakes

Makes 12 Mini Bundt Cakes

3 Cup Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
Zest of 2 Lemons
2 Sticks Butter, Room Temperature
2 Cup Sugar
3 Eggs
1 Tablespoon Fresh Lemon Juice
2 Teaspoon Vanilla
1 Cup Plain Greek Yogurt
2 Cup Strawberries, diced

Lemon Glaze
1 ¼ Cup Powdered Sugar
2 Tablespoon Fresh Lemon Juice
Zest of one Lemon

Preheat oven to 350 degrees.

Use a stand mixer and cream together the butter and sugar until light and fluffy.  Next add the eggs and mix well.  Add the zest of the two lemons and lemon juice along with the Greek yogurt and mix. 

Add the baking soda and salt and mix.  Slowly incorporate the flour until all combined.  Remove the paddle and scrap down the sides.  Using a spoon gently fold the diced strawberries into the mixture until just incorporated.

Prepare the pan by greasing and dusting with flour to prevent sticking.  Spoon the batter into each mini bundt pan about 2/3 full.  Reserve the batter for the second baking and repeat preparing each pan.  Cook for about 30 minutes or until knife comes out clean.  Let cool about an hour.  Drizzle the glaze over each little cake and letting it drip down the sides.




   
   




25 comments:

  1. These look lovely. I love the lemon and strawberry combo. Add with Meyer Lemon, its a home run, especially now! Happy New Year!

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  2. They are so cute! Love strawberry and lemon, too!

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  3. I love these happy bundtlettes, they make me think of spring! :)

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  4. They look delicious! Beautiful pictures, as per usual.

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  5. I love lemon desserts with strawberries, such adorable bundts!

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  6. Those mini bundt cakes look delicious and I love the flavor combo you used :)

    Happy Blogging!
    Happy Valley Chow

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  7. Lisa, these look wonderful. I too am crazy for Meyer lemons, what a treat!

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  8. Love the mini bundts- so cute. And Lemon cake is one of my favorites!

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  9. Love mini bundts and these look fantastic! Always makes me feel better when I eat a "mini" dessert :)

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  10. These look beautiful! So glad you enjoyed the recipe. This is an absolute favorite of mine!

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  11. How adorable these are - a great excuse to go buy some Meyer lemons for sure!

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  12. Love Meyer Lemons! Will definitely have to try these.

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  13. LOVELY photos! These look absolutely wonderful what a great SRC pick! Karen visiting from Group C too!

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  14. I've been looking for some Meyer lemons lately since I know they are in season, but so far no luck! can't wait to get my hands on some! These mini cakes look quite tempting!

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  15. Your mini Bundts sound amazing! I'm hoping I can still find some Meyer lemons at the market!

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  16. i love the bundt cake form and nothing beats the flavor of meyer lemons! Oh so delicious looking

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  17. If I use 1 cup sugar is this ok? I think 2 cups sugar will make it huge sweet.

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    1. Not sure honestly. It really did not taste too sweet. The Greek Yogurt really makes the cake moist and off sets sweetness. If you do try - curious to know how it turns out. Have a great week!

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  18. Those are lovely! I love that pan. Minis rule!!

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  19. I love Meyer lemon for baking, too! Every chance I get to bake with them, I do. I put them in cupcakes, shortbread cookies, bars, etc. I am sure these bundts are awesome!

    Glad to see such a wonderful post on meyer lemons! Oh, and thanks for all the interview tips you shared with me! They work! :) I am now working in public administration in the municipal government level here in Toronto! I appreciate your help!

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  20. Pretty cakes and lemon with strawberry goes together perfectly.

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  21. Your little bundt cakes look great. I've been looking for Meyer lemons but our markets don't have them yet.

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