A lemon lover can savor the sunshine with our Mini Lemon Bundt Cakes. With irresistible citrus bliss in every bite, they are perfectly portioned and easy to bake.
Delight your taste buds with our Mini Lemon Bundt Cake recipe, a sweet symphony of citrusy goodness in every bite.
Packed with tangy lemon flavor and perfectly portioned, these little delights are a delightful twist on large bundt cakes.
These cute little cakes boast a moist and tender crumb, infused with a bright, fresh lemon flavor. Topped with a tangy lemon glaze, these mini bundt cakes are a burst of sunshine on your dessert plate.
Perfectly portioned for individual indulgence, our mini lemon bundt cake recipe makes an elegant addition to any occasion or a delightful treat to enjoy with a cup of tea.
How to Make Mini Lemon Bundt Cakes
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.
Relevant Recipes
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- Easy Recipes for Mini Desserts
Lemon Mini Bundt Cakes FAQs
How long to bake mini bundt cakes at 350?
Bake mini bundt cakes at 350°F for approximately 15 to 20 minutes, ensuring they are done by inserting a toothpick into the center of the cake and if it comes out clean or with a few moist crumbs, your mini bundt cakes are ready to be enjoyed! Keep a close eye to prevent overcooking.
How to adjust cooking time for mini bundt cakes?
Adjusting cooking time for mini bundt cakes involves closely monitoring their size, checking for doneness with a cake tester, and considering temperature adjustments if needed.
Can I use bottled lemon juice instead of fresh lemons?
Absolutely! While fresh lemon juice adds a vibrant flavor, bottled lemon juice can be a convenient substitute without compromising the overall taste.
Can I make these mini bundt cakes ahead of time?
Certainly! These cakes can be baked in advance and stored in an airtight container. The lemon glaze can be added just before serving for a fresh and zesty touch.
Can I freeze the mini lemon bundt cakes?
Yes, you can freeze them! Ensure the cakes are fully cooled before wrapping them individually in plastic wrap and placing them in a freezer-safe container. Thaw in the refrigerator before serving.
What other variations can I try with this recipe?
Feel free to get creative! Add a handful of blueberries or raspberries to the batter for a fruity twist, add poppy seeds or experiment with different citrus flavors like orange or lime for a unique flavor profile.
How can I prevent the bundt cakes from sticking to the pan?
Make sure to thoroughly grease and flour the mini bundt pans before pouring in the batter. Allow the cakes to cool in the pan for about 10 minutes before gently transferring them to a wire rack to cool completely.
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.