Description
These adorable Mini Lemon Bundt Cakes are soft, moist, and bursting with bright citrus flavor. Topped with a sweet lemon glaze, they make the perfect treat for any occasion—whether it’s a tea party, brunch, or just because you love lemon desserts!
Ingredients
Units
Scale
- For the Cakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup whole milk
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for extra flavor)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a mini Bundt cake pan with butter or non-stick spray.
- Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Combine Wet & Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Mix until just combined—do not overmix.
- Bake the Cakes:
- Divide the batter evenly among the mini Bundt cake molds, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar for thickness or more juice for a thinner glaze.
- Glaze & Serve:
- Drizzle the glaze over the cooled cakes and let it set for 10-15 minutes.
- Garnish with extra lemon zest if desired. Enjoy!
Notes
- :
- Make Ahead: These cakes stay fresh in an airtight container for up to 3 days.
- Freezing: Freeze the cakes (without glaze) for up to 2 months. Thaw and glaze before serving.
- Serving Idea: Pair with fresh berries or a dollop of whipped cream for extra indulgence.
- Recipe Details:
Nutrition
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg