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.
Why you'll love this recipe
Craving for more lemon desserts? Give these recipes a try: Lemon Poppy Seed pound Cake, Lemon curd Mascarpone Cupcakes, Lemon pie with condensed milk, Lemon Meringue Tarts, lemon muffins with glaze or these lemon poppy seed muffins with glaze.
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
Storage instructions
Fridge/room temperature: Store mini bundt cake at room temperature in an airtight container for 4-5 days. You can also store them in the fridge, but take them out a little beforehand to soften them.
Freezing: You can also freeze them for up to 3 months in a preservation box or in sachets. Let them recover slowly in the fridge or at room temperature.
Variations & Substitutions
More Bundt Cakes
Recipe Questions
What if I don't have a mini bundt cake pan?
You can make these as regular-sized lemon bundt cakes or use muffin tins for mini lemon muffins or mini loaf pan. Adjust the baking time accordingly.
How do I know when the mini lemon bundt cakes are done baking?
Insert a toothpick into the center of a cake; it should come out clean or with a few moist crumbs attached when they are done.
Can I double the recipe for a larger batch?
Yes, you can double or even triple the recipe to make a larger batch of mini lemon bundt cakes. Adjust the baking time accordingly.
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
- 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.
- In a large mixing bowl, combine softened butter, powdered sugar, and lemon zest. Beat with an electric mixer at medium speed for 1-2 minutes until you achieve a creamy mixture.
- Add the egg and vanilla, then mix again to incorporate them.
- Pour in the milk and lemon juice, and beat once more with the electric mixer to combine.
- Finish by alternately adding the dry ingredients, which are the flour, salt, and baking powder, and the milk. Gently fold them in using a kitchen spatula.
- Pour the batter into the prepared bundt cake molds.
- Bake in the oven for approximately 30 minutes or until they are golden on top and cooked in the center. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the mini cakes to cool in the molds for about 30 minutes to 1 hour before carefully removing them and placing them on a cake rack to cool completely.
Lemon glaze
- Place all the ingredients, powdered sugar and lemon juice in a small bowl and mix vigorously until you have a fluid glaze.
- Pour the lemon glaze over the cooled mini bundt cakes and serve.
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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