Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes are the perfect balance of sweet and tangy, featuring a soft, moist texture with a refreshing lemon flavor. Topped with a light glaze or dusted with powdered sugar, these adorable cakes are ideal for any occasion, from brunch to dessert.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor – A perfect combination of sweet and citrusy.
• Moist and Tender – The cakes are soft and buttery with a delicate crumb.
• Easy to Make – Simple ingredients and minimal prep time.
• Great for Any Occasion – Perfect for tea parties, birthdays, or just a sweet treat.
• Customizable – Add berries, a glaze, or a dusting of powdered sugar.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Fresh lemon juice
• Buttermilk
• Powdered sugar (for glaze)
• Milk or lemon juice (for glaze)

Directions

1. Preheat Oven – Set your oven to 350°F and grease a mini Bundt cake pan.
2. Prepare the Batter – In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice. Gradually add dry ingredients, alternating with buttermilk.
3. Fill the Molds – Divide the batter evenly into the mini Bundt cake pan, filling each mold about ¾ full.
4. Bake – Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
5. Cool – Let the cakes cool in the pan for 10 minutes before transferring to a wire rack.
6. Make the Glaze – Whisk powdered sugar with milk or lemon juice until smooth. Drizzle over the cooled cakes.
7. Serve – Enjoy as is or top with extra lemon zest for more citrus flavor.

Servings and Timing

• Servings: 6-8 mini Bundt cakes
• Prep Time: 15 minutes
• Bake Time: 18-22 minutes
• Total Time: 35-40 minutes

Variations

• Berry Lemon Bundt Cakes – Add fresh blueberries or raspberries to the batter.
• Extra Citrusy – Use a mix of lemon and orange zest for a more vibrant flavor.
• Gluten-Free Version – Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Almond-Lemon Twist – Add a teaspoon of almond extract for a nutty depth.
• Lemon Poppy Seed – Stir in 1 tablespoon of poppy seeds for added texture.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap individually and freeze for up to 2 months. Thaw before serving.
• Reheating: Serve at room temperature or warm slightly in the microwave.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I prevent my Bundt cakes from sticking?

Grease and flour the pan thoroughly or use a baking spray with flour.

Can I make this recipe into a full-sized Bundt cake?

Yes! Adjust the baking time to 40-45 minutes for a regular Bundt pan.

What’s the best way to zest a lemon?

Use a microplane grater and avoid the bitter white pith.

How do I make the cakes extra moist?

Buttermilk and butter keep them soft, but you can also add a tablespoon of sour cream.

Can I use a cake mix instead of homemade batter?

Yes! Add lemon zest and juice to enhance the flavor.

Can I substitute buttermilk?

Yes, mix ½ cup milk with 1 teaspoon lemon juice or vinegar as a replacement.

How do I store leftover glaze?

Keep it in an airtight container in the fridge for up to a week.

What other toppings can I use?

Try a cream cheese glaze, whipped cream, or a dusting of powdered sugar.

Can I add nuts to this recipe?

Absolutely! Chopped almonds or pecans add a nice crunch.

Conclusion

Mini Lemon Bundt Cakes are a delightful treat with a bright citrus flavor and a soft, tender texture. Whether you serve them for brunch, dessert, or a special occasion, they’re sure to impress. Try them today and enjoy a bite-sized burst of lemony goodness!

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