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Anniversary Bundtlette®

Anniversary Bundtlette®

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Lemon Anniversary Cakelets

4 based on 5 reviews

PREP: 40 MINUTES

COOK: 20 MINUTES

SERVINGS: 6 SERVINGS

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Ingredients

  • 1/ 2 cup butter, softened
  • 1 1/ 4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/ 2 teaspoon salt
  • 1/ 2 cup plain yogurt
  • 1/ 2 cup buttermilk

Glaze:

  • 1/ 4 cup lemon juice
  • 1 1/ 2 cups granulated sugar
  • 2 tablespoons corn syrup

Directions

Preheat oven to 350 degrees F (180 degrees C). Grease and flour pan. In large bowl, blend butter and sugar together on medium speed 2 minutes, until light and fluffy. Add eggs, vanilla, lemon juice and lemon zest. Add remaining ingredients and blend on low speed, 1 minute, scraping bowl often. Beat on medium speed 2 minutes, until well blended. Divide batter evenly among cavities. Bake for 20-25 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool for 15 minutes. While cakes are cooling, prepare glaze: In small saucepan, combine all glaze ingredients. Stir constantly over low heat until sugar dissolves, about 5 minutes. Remove from heat and let cool 5 minutes. Brush glaze over cakelets. Makes 6 cakelets.

Read Recipe Reviews

    This recipe made way too much batter for the pan. I weighed all ingredients and the final batter, then divided it evenly into 6ths by weight.
    The cavities all overflowed so I had to slice off the excess after the cakes were done but while they were still in the pan. The lemon flavor of the cakes themselves is quite mild. I used a homemade lemon syrup to brush the cakes instead of the the glaze recipe. Next time I will use lemon extract and om omit the lemon juice and baking soda to make a more pound cake-type of batter.

    The cake is delious, the glaze receipe failed. I dusted tge cakes with powdered sugar. I believe there’s missing information in this receipe for the glaze? It does not define what type of sugar use for the glaze. As a rookie I tried granulated sugar. What type of sugar should it be? Please add it to this receipe.

    Hi, thank you for reaching out. This glaze is prepared on the stovetop so granulated sugar should be used. It is more like a sugar glaze you brush on the cakes. Please reach out to info@nordicware.com if you have any more questions. Thank you!

    Excellent result with this recipe. I made it in a regular bundt pan. Very delicious!!! Second time, I put some blueberries in the batter and again superior result!

    The recipe said it made 6 cakes, but I knew by the amount of batter it would make more. I filled the cavities to the top thinking I would use all the batter but I didn’t. I had to cook another batch.

    I made this dairy free, using soy yoghurt and a teaspoon of lemon juice in soy milk instead of buttermilk. Lovely flavour and texture, definitely will be making again:) Excellent cake.

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Product Used In This Recipe

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Anniversary Bundtlette®

Anniversary Bundtlette®

SEE PRODUCT