I wasn’t sure how to start this post, because really, these mini bundt cakes were not at all what I had planned to bake last weekend. I had visions of a wintery cake, maybe some brioche and if I got time, a batch of fun sprinkle-covered marshmallows, but I spied some cute mini bundt tins while shopping for something else entirely and thought about the Meyer lemons I had at home from my tree, Sparky. And then it all fell into place.

One of the most important lessons I’ve been learning lately is to just go with it and see where I end up. I’ve fallen into quite a few serendipitous opportunities, which never would have happened if I kept trying to force things to happen. So maybe there’s something to this whole “come what may” mindset…

Anyway, back to the cake! I based the recipe off Sweetapolita’s vanilla bean bundt, which was so lovely the last time I made it. I stayed fairly close to the recipe except of course for adding lemon juice and zest, and reducing the sugar a little since I would be covering the outside with a zesty lemon sugar coating, inspired by Donna Hay’s spiced version. Also, I halved the quantity which was the perfect amount for 4 smaller bundt tins. The lemon flavour came through beautifully and we all loved these sunny little cakes.

Mini Lemon Sugar Bundt Cakes
Serves 4
Adapted from Sweetapolita

• 1 ½ cups plain flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 125g unsalted butter, softened
• ¾ cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon (I used a Meyer lemon)
• 1 cup buttermilk

Zesty Lemon Sugar
• 1 cup caster sugar
• Zest of 1 lemon

Preheat the oven to 175°F (350°F). Generously butter mini bundt tins and dust with flour, knocking out the excess. Sift together the dry ingredients – flour, baking powder, baking soda and salt. Beat together the butter and sugar in an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla extract and lemon zest.

Combine buttermilk and lemon juice in a jug. Alternately add flour mixture and buttermilk alternately in batches, beginning and ending with flour mixture, mixing until just combined. Spoon batter into prepared tins, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.

Bake for about 30 minutes, until a skewer inserted into the center of the cake comes out clean. Turn out immediately.

To make the zesty lemon sugar, combine sugar and zest in a bowl. Coat the cakes in the sugar and allow to cool.