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Three mini lemon bundt cakes with white icing and lemon slices are served on a white plate, surrounded by extra plates, forks, whole lemons, and white flowers artfully arranged on a light surface.

mini lemon bundt cake recipe

Mini lemon bundt cakes with tangy citrus flavor and sweet frosting make the perfect bite-sized dessert for parties or holidays.

Course Cake, Dessert
Cuisine American
Keyword mini lemon bundt cake recipe, mini lemon bundt cakes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Author momma lew

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

  1. Preheat your oven to 350 degrees F. Using non-stick cooking spray, thoroughly coat the mini bundt cake pan.

  2. In a large mixing bowl, combine the flour, baking powder, and salt.

  3. 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.

  4. One-at-a-time, add in the eggs.

  5. Slowly, add in half of the dry mixture and half of the buttermilk. Once combined, add in the remaining dry mixture and buttermilk. 

  6. 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. 

  7. Be sure to scrape the sides of the bowl as needed and mix until combined.
  8. 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.
  9. Allow the cakes to cool on a cooling rack.
  10. To make the frosting, using a hand mixer, combine the cream cheese, butter, lemon juice, and powdered sugar. Mix until smooth. 
  11. 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.