Easy Mini Lemon Bundt Cakes Recipe
Mini lemon bundt cakes are the perfect dessert recipe when you want something sweet, beautiful, and absolutely irresistible.
You’ll create tender, zesty cakes that look impressive yet are surprisingly simple to make.
From the first bite of their bright citrus flavor to the last crumb, these mini bundt cakes will have everyone asking for seconds.
Imagine the fresh tang of lemon paired with a soft, moist crumb—perfect for spring gatherings, a cup of tea, or any celebration that needs a touch of sunshine.
How to Make Mini Lemon Bundt Cakes
- 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 and bake at 350°F for 15–18 minutes, until 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.
Bake at 350°F for about 15–18 minutes. The tops should be lightly golden, spring back when touched, and release easily from the pan once cooled for a few minutes.
They bake much faster than a standard full-sized bundt. Instead of the typical 45–60 minutes for a large cake, mini versions usually take 15–20 minutes. Always start checking early, since pan sizes and ovens vary, and remove them as soon as a toothpick inserted in the center comes out clean.
Yes! Bake the cakes a day in advance, store them in an airtight container, and frost just before serving.
Make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 10 minutes before using.
Absolutely. Freeze the unfrosted cakes, tightly wrapped, for up to 2 months. Thaw and frost when ready to serve.
GoodCook Nonstick Steel Wire Cooling Rack, 16LoveDeal 4 Inch Nonstick Mini Bundt Cake Pan, Set of 4 for Baking, Carbon Steel Fluted Cake Pans, Metal Round Pumpkin Shaped Cake Mould for Cupcake, Muffin, Brownie, Pudding – Black
HUAKENER 2 Pcs Mini Fluted Cake Pan, 6-Cavity Fluted Tube Cake Pan, Non-stick Silicone Baking Mold for Cupcakes, Donuts, Cornbread, Brownies, Jellies
Nordic Ware Classic Bundtlette
Before you start baking, be sure to check out these great ideas too!
- If you love bright citrus desserts, this lemon bundt cake is a classic that’s always a crowd-pleaser.
- Looking for even more sweet and tangy inspiration? You’ll find plenty of delicious lemon recipes to try.
- And don’t miss this simple method for homemade cake release to ensure your bundt cakes never stick to the pan.
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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