Learn how to make lemon mini bundt cakes, perfectly moist with a delicious fresh lemon flavor and topped with a lemon glaze, for a delicious and easy-to-prepare snack, ideal for family moments or to treat yourself.
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These mini lemon bundt cakes are a delightful twist on my beloved classic glazed lemon bundt cake. Each bite is packed with moisture and enveloped in a vibrant lemon glaze, delivering that irresistible citrus punch not once, but twice.
Crafted following my lemon pound cake recipe, these mini lemon bundt cakes boast a moist and tender texture reminiscent of a traditional pound cake, paired with a perfectly tangy flavor brought by a fresh lemon juice that will captivate any lemon lover.
Perfect for making any event a bit more special, these little cakes turn a regular treat into something truly unforgettable, making every bite a reason to celebrate.
Ingredients Notes
You need these ingredients to make these small lemon bundt cakes:
- Butter - unsalted butter and well softened.
- Sugar - very fine granulated sugar, no flavored sugar.
- Eggs - large eggs at room temperature.
- Flour - cake flour or all-purpose flour.
- Lemon juice and lemon zest - Best with fresh lemon juice and organic lemon zest, or bottled lemon juice.
- Leaveners - a mix of yeast and baking soda that can be substituted with just baking powder.
- Milk and sour cream - Semi-skimmed milk and sour cream or plain greek yogurt.
- Vanilla and salt - pure vanilla extract and table salt.
How to Make Mini Lemon bundt cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the room temperature butter, sugar and lemon zest in a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment, and blend at medium speed until creamy.
Step 2: Add the eggs and vanilla extract and beat again to incorporate.
Step 3: Add the sour cream and lemon juice and whisk again to incorporate.
Step 4: Finish by adding flour mixture into the wet ingredients, cake flour, salt and baking powder and the milk alternately and in several batches, incorporating them with a spatula until you have a smooth batter.
Fill mini bundt pans previously greased with cooking spray or with butter, with the cake batter only ⅔ full.
Bake mini bundt cakes
- Preheat the oven to 350°F/ 180°C and bake the mini bundt cakes for around 30 minutes, until golden on top and baked in the center.
- Leave the mini bundt cakes to cool in the tin for 30 minutes to 1 hour, then carefully remove from the pan and cool completely on a cooling rack.
Lemon glaze
- Place the powdered sugar, lemon juice in a small bowl and mix vigorously with a fork until smooth.
- Decorate the cooled mini bundt cakes with the lemon sugar icing and extra lemon zest enjoy!
Serving suggestions
- Dust with Powdered Sugar: For a simple yet elegant touch, lightly dust the mini lemon bundt cakes with powdered sugar just before serving.
- Fresh Berry Accompaniment: Serve with a side of fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast.
- Whipped Cream Dollop: Add a dollop of whipped cream on top of each mini cake for extra richness and a beautiful presentation.
- Lemon Curd Drizzle: Enhance the lemon flavor by drizzling a bit of lemon curd over each cake before serving.
- Serve with Ice Cream: A scoop of vanilla or lemon sorbet ice cream on the side can make it an indulgent dessert.
- Candied Lemon Peels: Top each cake with candied lemon peels for a chewy, sweet, and tangy finish.
Tips for this recipe
Variations & Substitutions
More Bundt Cakes
I hope you love this mini lemon bundt cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Mini lemon Bundt Cakes
- Total Time: 45 minutes
- Yield: 6 mini cakes
Description
Recipe for mini lemon bundt cake with lemon glaze (for 6 mini bundt cakes or 12 super mini bundt cakes)
Ingredients
Mini lemon bundt cake
- 74 g (⅓ cup) Butter - unsalted and softened
- 120 g (½ cup) Sugar - very fine granulated
- 2 Eggs - room temperature
- 1 teaspoon Vanilla
- 20 ml Lemon Juice
- ½ Lemon Zest
- 45 g (3 tbsp) Sour cream
- 140 g (1 cup + 2 tbsp) Flour - Cake flour
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 95 ml (⅓ cup) Milk
Glaçage au citron
- 100 g (1cup) Powdered sugar
- 15 ml (1 tbsp) Lemon juice
Instructions
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Preheat the oven to 350°F (180°C) and grease your mini Bundt cake molds twice with cooking spray or melted butter using a pastry brush.
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In a large mixing bowl, beat the softened butter, powdered sugar, and lemon zest with an electric mixer at medium speed for 1-2 minutes until light and creamy.
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Add the egg and vanilla extract, then mix until well combined.
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In a separate small bowl, combine the milk and lemon juice and let it sit for a few minutes to slightly curdle (this creates a buttermilk effect).
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Alternate adding the dry ingredients (flour, salt, and baking powder) and the milk mixture to the batter, starting and ending with the dry ingredients. Gently fold them in using a kitchen spatula until just combined.
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Stir in the sour cream at the end, making sure the batter is smooth.
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Pour the batter into the prepared Bundt cake molds and smooth the tops.
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Bake for approximately 30 minutes, or until the cakes are golden on top and a toothpick inserted into the center comes out clean.
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Let the mini Bundt cakes cool in the molds for 30 minutes to 1 hour before carefully removing them and placing them on a cooling rack to cool completely.
Lemon Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled mini Bundt cakes before serving.
Notes
Storage: Up to 5 days at room temperature or refrigerated in an airtight box, up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cakes, bundt cake
- Cuisine: American
Nutrition
- Serving Size: 1 part
- Calories: 182
- Sugar: 18.8 g
- Sodium: 94.2 mg
- Fat: 6.5 g
- Carbohydrates: 28.4 g
- Protein: 2.9 g
- Cholesterol: 45.7 mg
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