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Mini lemon Bundt Cakes


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  • Author: Fadela
  • 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 (1/3 cup) Butter - unsalted and softened
  • 120 g (1/2 cup) Sugar - very fine granulated
  • 2 Eggs - room temperature
  • 1 teaspoon Vanilla
  • 20 ml Lemon Juice
  • 1/2 Lemon Zest
  • 45 g (3 tbsp) Sour cream
  • 140 g (1 cup + 2 tbsp) Flour - Cake flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 95 ml (1/3 cup) Milk

Glaçage au citron

  • 100 g (1cup) Powdered sugar
  • 15 ml (1 tbsp) Lemon juice

Instructions

  1. 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.

  2. 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.

  3. Add the egg and vanilla extract, then mix until well combined.

  4. 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).

  5. 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.

  6. Stir in the sour cream at the end, making sure the batter is smooth.

  7. Pour the batter into the prepared Bundt cake molds and smooth the tops.

  8. Bake for approximately 30 minutes, or until the cakes are golden on top and a toothpick inserted into the center comes out clean.

  9. 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:

  1. In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
  2. 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