Mini Lemon Bundt Cakes Recipe
Moist Mini Lemon Bundt cakes iced with a tangy lemon glaze. These mini lemon bundt cakes are made with lemon zest and lemon juice for the most lemon flavor.
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Spring is here and I love lemon anything! Lemon Cake, lemon raspberry cheesecake, and lemon curd topped on anything and everything! But these mini lemon bundt cakes are perfection! So dainty and cute and can be personalized and decorated for any special occasion. This mini lemon bundt cakes are the perfect size for one and go so well with your morning cup of coffee or an afternoon tea.
Why You'll love these Mini Lemon Bundt cakes
- Extra moist tender cake, extra tasty and perfectly lemony if you love lemon desserts
- Easter, perfect little cakes for gifting to a friend, dessert table
- Simple ingredients made with fresh lemons
Mini Lemon Bundt Cakes Ingredients/Substitutions:
- Butter: Use unsalted butter at room temperature
- Sugar: White granulated sugar
- Eggs: Large eggs at room temperature
- Lemon: Fresh Lemon juice and lemon zest is best, try not to use the store-bought lemon juice
- Lemon Extract: This can be skipped but I wanted to add additional for an extra boost of lemon flavor.
- Flour: All Purpose Flour works great in this recipe
- Baking Powder: Helps the bundt cakes rise
- Salt: Don't skip out on this, I always use sea salt in my recipes
- Sour Cream: Full fat sour cream at room temperature, sour cream can be substituted for plain Greek yogurt
- Milk: Whole milk is always best for baking, but feel free to use whatever percentage of milk you have on hand
- Vanilla Extract: I never skip out on vanilla in any of my recipes, so just a little bit of vanilla helps with the flavor
- Powder sugar: Known as confectioner's sugar, or 10x sugar, this cannot be substituted with anything else, it gets thickened with lemon juice and milk to create the delicious lemon glaze
List of full measurements are in the recipe card.
How to Make Mini Lemon Bundt Cakes:
Lemon Bundt Cake Batter:
Preheat your oven to 350F
Wash, grate and juice your lemons.
With a small bowl add in the sugar and lemon zest.
Massage the two at the tips of your finger creating a lemon infused sugar. This helps release the oil zest.
In a stand mixer with the paddle attachment cream together the room temperature butter and lemon sugar until light and fluffy. This will take about 2-3 minutes.
Scrape the bottom and side of the butter mixture and then gradually add one egg a time and mix until all the eggs are incorporated.
Add in the vanilla extract, lemon juice and lemon extract, scraping sides and bottoms as needed.
n a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
Gradually add the dry ingredients into the wet ingredients mixing on low speed. Mix just until half the dry ingredients have combined and then add in the milk.
Mix the lemon batter until just combined and then scrape the sides of the bowl to ensure everything is incorporated.
Baking:
Generously spray mini bundt cake pan with cooking spray. (Read Below for more tips)
Transfer the lemon cake batter into a piping bag or pastry bag to make it easier to fill the mini bundt cake molds. This can also be done with a cookie scooper. Level and fill each mold about ¾ full with batter. Make sure not to overfill, as the cakes will rise while baking.
Place bundt cakes into the preheated oven and bake for 12-15 minutes. The cakes are done when a toothpick inserted into the center of the cake comes out clean or with just a few crumbs.
Once baked, remove the mini bundt cakes from the oven and let them cool in the pans for about 5 minutes. Then, gently flip the cakes from the molds onto a cooling rack. Allow the cakes to finish cooling for at least one hour.
Lemon Glaze:
In a small bowl mix powdered sugar, milk, and lemon juice and drizzle the tops of the mini lemon bundt cakes once cooled. Allow the glaze to set and then enjoy!
Storage:
Store in airtight container on counter for up 3 to 4 days.
Bundt cakes can also be wrapped in plastic wrap and frozen for up to 3 months.
Variations:
- Add fresh blueberries for a lemon blueberry bundt cake
- Use Meyer Lemons instead of Lemons for a less tangy and tart flavor and create mini Meyer lemon bundt cakes
- Add 2 tablespoon of Poppy seeds into the lemon batter for a lemon poppyseed mini bundt cake!
Mini Lemon Bundt Cake Tips:
- Don't overmix, overmixing will cause a tough cake
- Rub the sugar and lemon zest together, I know it's an extra step, but it really helps release the oils from the skin and adds more flavor to the mini bundt cakes
- for best results measure dry ingredients with a scale for accuracy
- Use room temperature ingredients, this is a must! You don't want chunks of butter in your lemon bundt cake batter.
- Adjust baking time according to your oven, I recommended checking at the 10-minute mark and adding more if needed.
Silicone Pan or Metal:
I am not the biggest fan of silicone pans but will use it if I need to. Silicone pan will change the time needed for baking.
Greasing Bundt cake Pans:
There are so many ways to grease your pan, everyone has a different way.
I use different grease methods based upon what I am baking. Pam's cooking spray worked perfectly fine with my mini bundt cake pan, but it may not work the same for your baking pan. Some people love Baker's joy brand, I just never see at Costco to buy it because it doesn't sell in bulk. I listed a few different methods below and you can try what works for you.
- Cooking spray
- Cooking spray, dust with flour
- Cake goop- this works miracles for me! It's worth it when I am making something that I really need it to come out well! it's equal parts flour, oil and shortening. I don't use shortening a lot because it's not the healthiest fat, but when I do need something to come out I will use this! Just mix the cake goop together and brush is on the cake pan with a pastry brush.
Frequently Asked Questions:
Yes!
Yes, but it will not have the same lemon flavor.
Mini Lemon Bundt Cakes Recipe
Ingredients
Lemon Bundt Cake
- 4 tablespoon Unsalted Butter room temp
- ¼ cup Vegetable Oil
- 1 cup Sugar
- ⅓ cup Greek Yogurt room temp
- 2 large Whole Eggs
- 1 large Egg Yolk
- 2 tablespoon Lemon Juice 1 large lemon
- 2 tablespoon Lemon Zest 1 large lemon
- 1 teaspoon vanilla extract
- 1 tzp lemon extract
- 1 ¼ cup All Purpose Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Whole Milk
Lemon Glaze
- 1 ½ cup Powdered Sugar
- 2 tablespoon Milk
- 1 tablespoon Lemon Juice
Instructions
- Preheat oven to 350°F. Grease mini bundt pan.
- Mix lemon sugar: Combine zest + sugar; rub to infuse.
- Cream butter and lemon sugar until fluffy. Add eggs one at a time and then egg yolk.
- Add vanilla, lemon juice, and lemon extract.
- Whisk flour, baking powder, salt. Add to wet mix gradually, adding milk halfway. Mix just until combined.
- Fill molds ¾ full using piping bag or scoop. Bake 12–15 min until toothpick comes out clean.
- Cool cakes 5 min in pan, then unmold. Cool completely (1 hour).
- Glaze: Mix powdered sugar, milk, lemon juice. Drizzle over cooled cakes.
