Mini Lemon Bundt Cake Recipe
Mini lemon bundt cakes are a pretty little dessert with plenty of fresh lemon flavor.
Sour cream and buttermilk give the cakes a tender crumb, while lemon cream cheese frosting adds a sweet, tangy finish.
The batter is made from scratch, but the steps are straightforward.
Make this mini bundt cake recipe for a spring party, brunch, or anytime you want individual cakes instead of slicing a full-sized bundt cake.
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Ingredients for Mini Lemon Bundt Cakes
- All-purpose flour, baking powder, and salt: Form the base of the cakes and help them rise.
- Unsalted butter and sugar: Give the cakes richness and sweetness.
- Fresh lemon zest and juice: Add lemon flavor throughout the batter. You’ll also use a little juice in the frosting.
- Sour cream and buttermilk: Help make the cakes tender.
- Eggs: Hold the batter together.
- Cream cheese, salted butter, and powdered sugar: Make a smooth, tangy frosting for the cooled cakes.
How to Make Mini Lemon Bundt Cakes
- Coat every ridge of the pan before adding the batter.
- Start by mixing flour, baking powder, and salt.
- Beat butter and sugar until fluffy, then blend in lemon zest, juice, and sour cream.
- Add eggs one at a time, alternating dry ingredients with buttermilk until smooth.
- Fill mini bundt pans ¾ full or the cakes may overflow and lose their shape.
- Bake until the cakes are golden and a toothpick comes out clean.
- Let the cakes cool completely.
- For the cream cheese frosting recipe, beat cream cheese, butter, lemon juice, and powdered sugar until smooth, then spread or pipe onto the cooled cakes.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Yes. Bake the cakes a day ahead and keep them covered. Add the cream cheese frosting closer to serving time.
For the 1 cup of buttermilk in this recipe, add 1 tablespoon of lemon juice or vinegar to a measuring cup, then add enough milk to reach 1 cup. Let it sit for about 10 minutes before using.
Absolutely. Freeze the unfrosted cakes, tightly wrapped, for up to 2 months. Thaw and frost when ready to serve.
The recipe calls for 15–18 minutes at 350°F. Start checking at 15 minutes, since mini bundt pans come in different sizes. A toothpick inserted into a cake should come out clean.
Freeze the unfrosted cakes, tightly wrapped, for up to two months. Thaw them before frosting.
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Nordic Ware Classic Bundtlette
More Lemon Desserts and Baking Tips
If you have more lemons to use, try my lemon bundt cake.
mini lemon bundt cake recipe
Ingredients
Lemon Cake
- 3 ¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 ½ cup granulated sugar
- Zest from 3 lemons
- 6 tablespoons lemon juice
- ½ cup sour cream
- 4 large eggs
- 1 cup buttermilk
Lemon Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup salted room temperature butter
- 4 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350 degrees F. Using non-stick cooking spray, thoroughly coat the mini bundt cake pan.
- In a large mixing bowl, combine the flour, baking powder, and salt.
- In a separate bowl, using a mixer, beat the butter and sugar on medium-high until fluffy. Add the lemon zest, lemon juice, and sour cream into the flour mixture and mix until smooth.
- One-at-a-time, add in the eggs.
- Slowly, add in half of the dry mixture and half of the buttermilk. Once combined, add in the remaining dry mixture and buttermilk.
- If you don’t have buttermilk, you can add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and allow to sit for 10 minutes.
- Be sure to scrape the sides of the bowl as needed and mix until combined.
- Pour the cake batter into the bundt cake cavities until ¾ filled. Place in the oven for approximately 15-18 minutes or until the tops are slightly golden and a toothpick comes out clean.
- Allow the cakes to cool on a cooling rack.
- To make the frosting, using a hand mixer, combine the cream cheese, butter, lemon juice, and powdered sugar. Mix until smooth.
- Pipe or spread the frosting on top of the cooled bundt cakes. If desired, garnish the mini cakes with extra lemon zest and a lemon slice and serve.
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