Last updated on January 30th, 2023
I love these mini Lemon Pound Cakes, or “Bundtlettes.” I love how they look. I love how they smell. I love how they taste! The ornate cakes have a moist but tight crumb that is downright addicting. You can enjoy them as-is, or top them, as I did for a recent video, with a glaze from strawberry puree and confectioners’ sugar. Need for a sweet treat for Afternoon Tea? I filmed and wrote out the recipe for you:
To see me mix, bake, and serve these treats, watch the above video. In the same video, you will join me for tea before a roaring fire. I lit the fire because your comfort is very important to me. (Click here to subscribe to my YouTube channel; click here to get my weekly email updates.)
Geo Bundtlette Pan
I baked my cakes in the Geo Bundtlette Pan that is made by Nordic Ware. “Geo” refers to the grandly-detailed circles and squares in the pan. You can find this nifty pan in kitchen-supply stores, or order it, as I did, from Amazon (click here for details). Alternatively, you can bake the batter any mini bundt cake pan, or in an 8×4-inch loaf tin.
Ingredients for Lemon Bundtlettes with Strawberry Glaze
For the cake batter:
•All-purpose (“plain”) flour
•Butter, softened to room temperature
•Eggs, at room temperature
•Sour Cream, at room temperature
•Pure lemon extract
For the Strawberry Glaze:
•Fresh strawberries (frozen strawberries will work well here if you thaw them first)
•Milk, cream, or half-and-half
How to Make the Bundtlettes
Put the flour, baking powder, and salt in a medium bowl. Whisk to combine. Put the sugar and lemon zest in a small bowl. Rub the sugar and zest with your fingers until the sugar is fragrant.
Into the bowl of a standing mixer (or into any large bowl if you are mixing by hand), add the softened butter and the lemon sugar. Beat at medium-high speed until the mixture becomes light and fluffy — about 5 minutes. Use a spatula to scrape sides and bottom of the bowl as necessary.
Add the eggs one at a time, beating well after each addition. Then beat in the sour cream and pure lemon extract. The lemon extract will give the cakes a delicious zing.
At low speed, gradually beat in the flour mixture. Beat only until the flour disappears into the batter.
Grease the openings of the bundtlette pan with vegetable spray. Spoon the batter into the openings, filling them only 2/3 full. Cover leftover batter with cling film or a damp towel. You should have enough batter remaining for 4 more cakes, which you can bake in the same wiped-out pan after the first batch is done.
Bake until the cakes rise and a skewer inserted into the center of a cake comes out clean –20-25 minutes. Cool completely on a wire rack. When the empty bundlette pan is cool enough to handle, refill and bake off the remaining batter.
How to Make the Strawberry Glaze:
Puree the strawberries in a food processor. If you don’t own a food processor, you can puree the berries by thoroughly mashing them with a potato masher. Tip the puree into a medium bowl. Add sifted confectioners’ sugar, lemon juice and cream or milk. Whisk until the mixture becomes smooth and pourable. If the mixture is too thick to pour, thin it out with extra lemon juice and/or cream. If it’s too thin, whisk in additional sifted confectioners’ sugar to achieve a pourable viscosity. Spoon the glaze over the cakes, letting it drip down the sides.
As you saw in the video, these cakes are swoon-worthy. I hope you will give them a try. xKevin
Here’s the printable:
Lemon Bundtlettes with Strawberry Glaze
- A standing mixer or electric beaters
- A bundtlette pan
For the cakes:
- 1 3/4 cups (220g) all-purpose ("plain" flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- The grated zest of 1 lemon
- 1 cup (226g) butter, softened to room temperature
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream
- 1 teaspoon pure lemon extract
For the Strawberry Glaze:
- 1/2 cup (about 1 handful) of fresh or thawed, frozen strawberries
- 2 cups confectioners' sugar, sifted
- 1 teaspoon freshly-squeezed lemon juice
- 1 teaspoon milk or heavy cream or half-and-half
Making the cake batter
- Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, baking powder, and salt. Whisk to combine. Set aside.
- In a small bowl, add the sugar and lemon zest. Rub the sugar and zest with your fingers until the sugar is fragrant -- about 30 seconds.
- In a standing mixer outfitted with the paddle attachment (or in any large bowl if using electric beaters), beat the butter and lemon-sugar together at medium-high speed until light and fluffy. Then add the eggs one at a time, beating well after each addition. Beat in the sour cream and lemon extract.
- At low speed, gradually beat in the flour. Beat only the flour disappears into the battle. Scrape down the sides and bottom of the bowl to insure that all ingredients are thoroughly combined.
- Lightly spray the openings of the bundtlette pan with vegetable spray.
- Bake in the preheated oven until the cakes are done -- usually 20-25 minutes. Knock out the cakes onto a wire rack, and let them cool to room temperature.
Making the strawberry glaze:
- Puree the strawberries in a food processor. Then transfer the puree to a medium bowl. Add the confectioners' sugar, lemon juice, and cream. Whisk until smooth, adding more lemon juice and/or cream to achieve a pourable consistency. If the glaze is too thin, add whisk in additional sifted confectioners' sugar.
- Spoon the glaze generously over the completely cooled cakes, letting the glaze drip down the sides of the cakes. Let sit for 1 hour, or until the glaze is firm and set.