Meyer Lemon Cakelets

I love these little cakes but you could also use 2 loaf pans or one bundt pan. Adjust cooking times (about 45-60 minutes for loaf and 1 hour or more for bundt pan).

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Recipe by:Catherine Pla

Makes 4 quartet cakelets or 1 10” bundt cake

Cake

  • 2 sticks (8 oz) unsalted butter, at room temperature

  • 2 c granulated sugar

  • 4 eggs, at room temperature

  • 1⁄4 c Meyer lemon zest (3-4 lemons)

  • 3 c all-purpose flour

  • 1⁄2 t baking powder

  • 1⁄2 t baking soda

  • 1 t kosher salt

  • 1⁄4 c Meyer lemon juice (freshly squeezed please)

  • 3⁄4 c milk, at room temperature

  • 2 t vanilla bean paste or extract

Lemon Syrup

  • 1⁄2 c granulated sugar

  • 1⁄2 c Meyer lemon juice

Glaze (optional)

  • 1 c confectioners’ sugar

  • 1 T lemon juice

  • 1 T heavy cream

  • 1⁄2 t vanilla extract

Preheat oven to 350 degrees. Using melted butter and a pastry brush, grease very thoroughly your quartet pan, getting into all the crevices. Flour pan and tap out any excess.

Cream the butter and 2 cups sugar in the bowl of a mixer fitted with the paddle attachment, for 4 minutes, until light and fluffy. With the mixer on medium, add eggs one at a time, and the lemon zest.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a measuring cup, combine the milk with 1⁄4 cup lemon juice and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Divide batter evenly between the pans, smooth the tops, and bake for 20-25 minutes, until a cake tester comes out clean.

Make the syrup by combining the 1⁄2 cup sugar and with 1⁄2 cup lemon juice in a small saucepan and cook over low heat until sugar has dissolved. Remove from the heat.

When cakes are done, let them cool for 10 minutes, then invert them onto a wire rack set over a piece of parchment. Use a pastry brush to brush lemon syrup over the cakes. Cool cakes completely.

For the optional glaze, combine confectioner’s sugar, lemon juice, heavy cream, and vanilla in a bowl. Whisk until smooth. If it’s too thick, add a little more lemon juice or cream. Pour over the tops of the cakes, allowing it to drizzle down the sides.

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