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You can’t see it but these little guys are bursting with intense citrus flavor courtesy of lots of lemon juice, lemon zest and cardamom. They also have a nicely crispy exterior thanks to the very thin ridges of mini bundt cake pans.
I adapted this recipe from Gourmet (on epicurious.com) but left out the ginger and added the cardamom instead. For some extra crunch (and also for looks) I sprinkled some chopped pistachios on. Delicious!