Lemon and Cherry
Mini Bundt Cakes

Ingredients

For the cake
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/4 cup dried cherries
  • Zest of 2 lemons
  • 1 cup sugar
  • 12 Tablespoons of unsalted butter, at room temperature
  • 3 eggs, lightly beaten
For the syrup glaze
  • Juice & zest of 1/2 lemon
  • 1/2 cup of water
  • 1 cup of sugar
  • 1/4 teaspoon almond extract
  • 1 sprig of fresh rosemary
  • 2 tablespoons of unsalted butter

Preparation

Click here for preparation method.

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