Candied Meyer Lemon Almond Bundtlettes #BundtBakers

These candied meyer lemon almond bundtlettes have the most wonderful lemon and almond flavor with a rich tender crumb. They bake up with a lovely golden exterior that I brush with lemon syrup for even more moisture and lemony flavor.

This month my Bundt Baker friends are sharing cakes they’ve fancied up with decorations. I do believe that more is more when it comes to sprinkles but this time I decided to go a more natural route when I settled on baking a lemon almond cake.

Months ago my mom sent me a link to a recipe on David Leibovitz’s site with a request for me to please bake it for her. Of course I said yes and then completely forgot when I got back to Houston. It was well past time to pony up!

Candied Meyer Lemon Almond Bundtlettes

In order to un-complicate this recipe, I have posted the instructions for the candied Meyer lemon slices here: https://www.foodlustpeoplelove.com/2020/05/candied-lemon-slices.html
They are super easy to make and turn out so pretty, perfect for decorating these little bundtlettes.

Ingredients
5 1/2 tablespoons or 50g all-purpose flour, plus more for the pan
7 ounces or 200g unsalted butter, cubed, at room temperature
1 1/4 cups or 125g almond flour
1/4 teaspoon salt
1 cup or 200g sugar
zest of 1 large lemon
3 large eggs, at room temperature
juice of 1 large lemon (about 2 tablespoons), divided

To decorate:
candied lemon slices

Optional to brush on:
lemon syrup

Method 
Preheat the oven to 350ºF or 180ºC and prepare your bundtlette pan by buttering it liberally then coating it with flour. Mine is called 65th anniversary Bundtlette and has a capacity of 5 cups.

In a small bowl, whisk together the almond flour, all-purpose flour, and salt.

In the bowl of a stand mixer, beat the sugar, and lemon zest to release the oils from the zest.

Add in the butter and beat until light and fluffy, about 3 minutes on medium-high speed.

On low speed, beat in the eggs one at a time, then the juice from half a lemon, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.

Stir in the flour mixture until completely incorporated, then scrape the batter into the prepared cake pan. Smooth the top.

Bake the bundtlettes until a toothpick inserted comes out clean, about 25-30 minutes.

Remove from the oven and let cool 5 minutes before loosening the edges and middle with a toothpick and turning them out onto a wire rack to cool.

Brush with lemon syrup from the candied Meyer lemon slices.

 Top each with a candied lemon slice.

Enjoy!

Check out the other "dressed up" Bundts we are sharing today. Many thanks to our host, Sandra from Sweet Sensations.

• Boozy Orange Ginger Bundt from Passion Kneaded
• Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
• Chocolate Peanut Butter Bundt Cake from Making Miracles
• Million Dollar Bundt Cake from Sweet Sensations
• Mocha Bundt with White Chocolate from Sneha's Recipe
• Triple Oreo Bundt Cake from Simply Veggies
• Whipped Cream Bundt Cake from I Love Bundt Cakes
• White Chocolate Mocha Cake from Patyco Candybar
  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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