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Dessert for 4

Lemon Cherry Mini Bundt Cakes

These small lemon cakes hold dried cherries, bake in mini bundt pans, and soak up warm rosemary syrup.

$1.46per serving $
50 minstart to table
4servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup dried cherries
  • 2 lemons
  • 1 cup sugar
  • 12 tbsp unsalted butter
  • 3 eggs
  • juice & zest of 1/2 lemon
  • 1/2 cup water
  • 1 cup sugar
  • 1/4 tsp almond extract
  • 1 sprig fresh rosemary
  • 2 tbsp unsalted butter

Steps

  1. Heat the oven to 350 F and grease a six-cup mini bundt pan with the two tablespoons butter.
  2. Beat the remaining butter and one cup sugar until light, then beat in the eggs, lemon juice, lemon zest, and almond extract.
  3. Stir in the flour, baking powder, and salt, then fold in the dried cherries.
  4. Divide the batter among the pans and bake for 20 minutes, until the centers are firm.
  5. Boil the water, remaining sugar, rosemary, and lemon juice for 5 minutes, then remove the rosemary.
  6. Cool the cakes for 10 minutes, turn them out, and spoon the warm syrup over them.

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