Mini Lemon Bundt Cakes

Mini lemon bundt cakes with a tender pound-cake crumb, fresh lemon zest, and a quick lemon glaze that sets with a shiny finish.

Mini bundt cakes are my go-to when I want a lemon dessert that looks bakery-style, but bakes fast and serves cleanly for a party tray or afternoon coffee.

I tested this mini version from my classic lemon bundt cake so you get the same bright lemon flavor and moist texture, just in a smaller size that’s perfect for gifting and make-ahead.

Why you’ll love it

• Bright lemon flavor from real zest and juice in the cakes and the glaze
• Moist, tender crumb that stays soft for days
• Mini size, big impact: pretty shape, easy to serve, no slicing needed

Ingredients you need

• Butter: unsalted, very soft (room temperature)
• Granulated sugar: white, fine
• Eggs: large, room temperature
• Flour: cake flour or all-purpose flour
• Lemon zest + lemon juice: fresh lemons preferred (organic/untreated for zest)
• Leaveners: baking powder + baking soda
• Milk: buttermilk or regular milk
• Sour cream: full-fat (or plain Greek yogurt)
• Vanilla extract: pure
• Salt: fine salt

Tips for perfect mini lemon bundt cakes

• Let them cool before glazing so the lemon glaze sets nicely without melting.
• Use a kitchen scale for the most consistent, moist texture.
• Grease every detail of the pan so the mini bundt cakes release cleanly.
• Fill molds only ⅔ full to keep the shape sharp and even.
• Check early for doneness since mini bundt cakes bake faster than large ones.

How to make mini lemon bundt cakes

This recipe uses the same base as my classic lemon bundt cake, simply baked in mini molds for quicker baking and perfectly shaped individual cakes.

Cream the butter, sugar, and lemon zest at medium speed until smooth and creamy.

Add the eggs and vanilla, mixing until fully incorporated.

Mix in the sour cream and lemon juice until the batter is smooth.

Fold in the flour, baking powder, salt, and milk alternately, mixing gently with a spatula just until combined.

Fill greased mini bundt pans about two-thirds full with the batter.

Bake at 350°F / 180°C for about 30 minutes, until golden and a toothpick comes out clean.

Let cool in the pan, then unmold and cool completely on a wire rack.

If you want a simple, smooth finish, this quick lemon glaze is the perfect match for these mini bundt cakes.

Mix powdered sugar and lemon juice until smooth, then drizzle over the cooled mini bundt cakes and finish with lemon zest.

Serving Suggestions

• Serve at room temperature with coffee or tea.
• Top with fresh berries for contrast.
• Add a spoon of whipped cream for dessert.
• Drizzle extra lemon glaze just before serving.
• Perfect for brunch, parties, or snack time.

Storage

• Room temperature: Keep covered up to 2 days.
• Refrigerator: Store airtight up to 5 days.
• Freezer: Freeze unglazed mini bundt cakes up to 2 months.

Recipe Variations

• Mini lemon poppy seed bundt cakes: Add poppy seeds to the batter.
• Blueberry lemon mini bundt cakes: Fold in blueberries.
• Lemon yogurt version: Replace sour cream with Greek yogurt.
• Extra lemon: Brush with lemon syrup before glazing.
• Mini orange bundt cakes: Swap lemon for orange zest and juice.

Recipe Questions

Can I make mini lemon bundt cakes ahead of time?

Yes, they keep well and taste even better the next day.

Why did my mini bundt cakes stick to the pan?

The pan wasn’t greased enough—coat every detail carefully.

Can I use bottled lemon juice?

Yes, but fresh lemon juice and zest give better flavor.

How do I know when mini bundt cakes are done?

A toothpick inserted in the center should come out clean.

Can I freeze mini lemon bundt cakes?

Yes, freeze without glaze for best texture.

More loaf and bundt cakes

• Lemon loaf cake
• Chocolate bund cake
• Lemon poppy seed pound cake

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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