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
1 Tablespoon Fresh Lemon Juice
2 Teaspoon Vanilla
1 Cup Plain Greek Yogurt
2 Cup Strawberries, diced
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.