Triple Lemon Bundtlette Cakes

February 10, 2013

triple lemon bundtlette cake :: une gamine dans la cuisine

"Here I purchase your silence.
I agree: I give you mine
with one provision: that we do not understand each other."
~ Pablo Neruda, from "I want to know..." in The Sea and the Bells

February is an awkward, clumsy sort of month- at least for me. My wobbly, pale, winter legs want to rush onward, toward March- with its promise of green-scented air, yet my wistful mind longs to regress to December, when everything was cosy, and snow covered, and certain. With February, I'm never quite sure what to expect; such a tease, this fickle month.

Lemons are, and always will be, my happy place. When my thoughts become lost in a haze of unpredictable, ever-changing weather, and the alarmingly swift passing of time, lemons offer comfort and perspective.

triple lemon bundtlette cake :: une gamine dans la cuisine

You know that wonderful feeling after a hot bubble bath? Your pores are open and your face is rosy and soft - you're so warm you can't wait to open a window, and as soon as you open a window, you're hit with a brisk, refreshing rush. You feel your tender skin soaking in the wind and tingle with fresh nourishing air!

The scent of lemons in the winter evokes a similar sensation. They're fragrant, edible reset buttons.

I'm sure I've made this recipe before- in a different form? (After so many lemon bread and lemon cake recipes, it's difficult to keep track.) At any rate, this recipe is worth several revisits. It can be made into loaf form, or, if you prefer, one large bundt cake. I love the intimacy of individual bundt cakes -they make you feel special and loved.

The title of the recipe is indicative of what one can expect. It's almost literally bursting with lemon. The cake is soft (thank you, buttermilk!), and it's infused with a healthy amount of zest and juice. Next, a lemon simple syrup is spooned onto the cakes whilst still warm from the oven. (The warmth of the cakes helps draw in every last drop of luscious syrup.) Finally, the glaze; a twangy mix of confectioners' sugar and lemon juice- something I could enjoy by the spoonful.

This is a recipe that's sure to please any lemon lover, and anyone half-heartedly longing for spring.

triple lemon bundtlette cake :: une gamine dans la cuisine

Triple Lemon Bundtlettes
yields 6 bundlette cakes (plus 6 cupcakes) or 1 regular-size bundt cake

for the cake
2 cups granulated sugar
1/3 cup lemon zest (5-7 lemons)
1 cup (that's 2 sticks) unsalted butter, softened to room temperature and cut into 4 pieces
4 eggs -at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh lemon juice
3/4 cup room temperature buttermilk
1/2 teaspoon pure almond extract

for the lemon syrup
1/2 cup granulated sugar
1/2 cup fresh lemon juice

for the lemon glaze
2 cups confectioners' sugar
3 1/2 Tablespoons fresh lemon juice

Preheat the oven to 350 F.
Grease the wells of a bundtlette pan (mine holds 6), flour each well, and gently tap out any excess flour. Line 6 cups of a standard-size muffin pan with cupcake liners. {Note: Be sure the fill the empty wells of the cupcake pan with a little bit of water- to prevent burning.}

In the bowl of a stand mixer, combine the sugar and lemon zest. Use your fingertips to rub the zest in to the sugar until it's moist and aromatic. Add the butter. Using the paddle attachment, beat on medium-high speed until light and fluffy- about 5 minutes. Add the eggs, one at a time, beating well after each addition and scrapping down the sides of the bowl as needed; Set the bowl aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, and salt; Set aside.

In another bowl, whisk together the lemon juice, buttermilk and almond extract- don't worry if it curdles slightly.

Add flour and buttermilk mixtures alternately to the butter and sugar mixture, beginning and ending with flour. Divide the batter evenly among the pans. {Note: Filling bundtlette pans can be tedious, to say the least. I found it helpful to use two small spoons- one to scoop the batter and the other to scrape the batter out of the spoon and into the pan. Make about 3 mounds around and then gently coax the batter mounds together using a small off-set spatula.} Smooth the tops as much as possible.

Bake the bundtlettes for about 20-25 minutes, or until the tops are springy and a cake tester comes out clean. Bake the muffins for about 18-23 minutes. {Note: If making one bundt cake, bake for 45 minutes to 1 hour.}

While the cakes are baking, prepare the syrup: Combine the sugar and lemon juice in a small saucepan- cook over low heat just until sugar dissolves. Remove from the heat and set aside until ready to use.

Remove from the oven and place the pans onto a cooling rack. Let the cakes rest in the pan for about 15 minutes and then invert them onto a rack set over a tray or sheet of parchment paper. {Note: If you have a hard time getting the cakes out of the pan, gently run a butter knife along the edges of each well to help loosen.} Spoon the lemon syrup over each cake. Let cakes cool completely.

Prepare the glaze: In a medium-size mixing bowl, combine confectioners’ sugar and lemon juice- whisk until smooth. Pour over top of cakes, allowing the glaze to drizzle down the sides.


adapted from Ina Garten (via smitten kitchen)


  1. These are absolutely beautiful, Val! I can literally taste them from your description. I know exactly what you mean about's such a feel good fruit! Enjoy the remainder of your Sunday!

  2. Delightful! I love lemon anything and bundt cakes.



  3. These cakes look beautiful. I love lemon cake. I have some mini bundt baking cups that I'll need to christen soon :-)

  4. What beautiful tiny lemon cakes! They are making my mouth pucker with delight. These are simply delightful and lovely photos. :-)

  5. How to make my day in three easy steps:
    1. Call your recipe Triple Lemon ... anything.
    2. Quote Pablo Neruda.
    3. Tell me that this recipe is in a cookbook that I already own! (How is it possible that I've never made it?)

    Make my day? You made my week!

  6. i love the word bundtlette, btw. and i keep craving something lemon and have yet to pick up enough lemons to actually make something substantially lemony. your recipe and writing are making me finally fulfill that craving

  7. Oh yummy! Really wonderful lemony treat!

    I am glad that February at least is a short month :)

  8. I love Pablo Neruda. Also, I need a bundlette pan and these lemony delights in my life! Lovely as always Valerie!

  9. Bundtlettes = that is the cutest word ever. I don't think I've ever heard it. I just call them mini-Bundts but your word is way more adorable!

    And the cakes themselves. Buttermilk, yes, I am back on board with it after a hiatus. Not sure why I stopped using it as much but it makes cakes and breads so soft and wonderful.

    And I know you love your lemon. This is so you with all the lemon pop!

    I saw Sue link your brownies. Mmm, both her creation and yours are so yummy looking!

  10. Bundlette is the cutest word ever! As for February, I know what you mean - I'm itching for the spring to hurry up and arrive :-)

  11. The recipe text has eggs but they are not on the ingredient list?

    How many are needed?

  12. I was looking for something lemon to tuck into Mini Me's valentine box and this looks like just the ticket.

  13. @Melaina25, Oops! Sorry about that. The recipe calls for 4 eggs. Thanks for bringing that missing ingredient to my attention. :D

  14. I think I crave lemon more in the winter. My body needs it. I crave bundt cake year round :) Not so sure my body needs it, but my happiness does.These seem perfect to me.

  15. These look fantastic! My mouth is watering Valerie!

  16. These look so delish! I adore these cute little bundtlettes using your favorite flavor!

  17. Lovely! I have tended toward lemon loaves lately. But there's something about a little bunt cake that I can't resist. WIll have to transition over to them soon and will certainly give your recipe a try then.

  18. Yes!! Bring on the tripe lemon-big lemon flavor in a petite cake sounds like a bite of heaven to me ;-)

  19. I can taste these and they are making me drool. Love lemon and 3 times the lemon is even better.

  20. I'm totally with you on the lemons. It wasn't always that way but now my favorite foods (both savory and sweet) are full of wonderful lemon. These look wonderful.

  21. hi valerie! i'm new to your blog and just want you to know that you had me at pablo neruda and this phrase: "They're fragrant, edible reset buttons." gorgeous! and i love these little bundtlettes!

  22. Oh how I would love to find one of these gorgeous bundts near my face!!!! Excuse me while I wipe my drool...

    I'm with you on that love for lemons. I'm crazy about 'em!
    I am also with you on this February thing...such an awkward month.

  23. Oh - I can just smell them - thanks

  24. Can´t be sad when you bake with lemons, they are so uplifting in winter months. These are the cutest `bundlettes´! Love that word.

  25. That's me, I'm a lemon lover! And I agree, February is an awkward month - winter has been dragging along but at the same time, the promise of spring in March is just around the corner...two polar opposites meeting...that's probably why someone decided to that February needs some kind of Valentine's. Heeheehee. In any case, lemony desserts are always welcome here at home. Could you send some over please?

  26. I love citrus cakes in the cold winter time although I'm crazy about lemonade in summer. Your bundle cakes are so adorable, love the mini-size

  27. Oh I love lemons! I wish there are more lemony recipes than chocolates out there..but I always end up doing the same ol lemon drizzle every time a craving comes, these bundst look good enough to eat from the screen!

  28. I love cake ... Congratulations, you made a good recipe.

  29. Lemons are my happy place, too, but sadly I have not made too many lemon treats this season. I think these little bundts just changed that. How pretty are these! Oh, I can just imagine how they taste...

  30. These little bundtlettes are adorable! And well, they are called bundtlettes so how could I resist?

  31. when i see the words triple lemon?
    oh yes please.
    my cabin fever is running high, please send me this cake?


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger