Lemon Mini Bundt Cakes
Bright, Buttery, and Beautifully Glazed Treats in Every Bite
These adorable, zesty mini bundt cakes are bursting with lemon flavor, featuring a moist, buttery crumb and a glossy lemon glaze that makes every bite irresistible. Whether you’re planning a spring brunch, looking for a charming tea-time treat, or need a little sunshine on a weekday, these cakes are sure to delight.
Ingredients
For the Cakes:
- 1 ½ cups (180g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup (120ml) sour cream or Greek yogurt
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: extra lemon zest, for garnish
Instructions
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Generously grease a mini bundt pan with butter or nonstick spray, making sure to coat every crevice to prevent sticking. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). - Add Eggs and Flavourings:
Add eggs one at a time, beating well after each. Stir in the vanilla extract, lemon zest, and lemon juice. - Combine Wet and Dry:
Add the dry ingredients in two additions, alternating with the sour cream. Mix until just combined—do not overmix. The batter should be smooth and thick. - Fill and Bake:
Spoon or pipe the batter into the mini bundt cavities, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cakes cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely. - Make the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. - Glaze and Garnish:
Once cakes are fully cooled, drizzle or brush the glaze generously over each. Garnish with extra lemon zest if desired.
Pro Tips
- Use fresh lemons for the best flavor—both zest and juice matter.
- Don’t skip the sour cream or yogurt—it keeps the cake incredibly moist.
- Grease every part of your bundt pan well to avoid sticking.
- Pipe the batter using a zip-top bag with the corner snipped off for less mess and more control.
Make-Ahead & Storage
- Make Ahead: Bake cakes 1–2 days ahead and store (unglazed) in an airtight container. Glaze before serving.
- Short-Term: Store glazed cakes in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unglazed cakes in a single layer, then transfer to freezer bags. Thaw and glaze before serving.
Variations & Customizations
Flavor Twists:
- Add a hint of lavender or fresh thyme for a fragrant touch.
- Swirl in a spoonful of blueberry or raspberry preserves before baking for a fruity surprise.
Dietary Options:
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Dairy-Free: Substitute vegan butter and use dairy-free yogurt.
Decorating Ideas:
- Dust with powdered sugar for a classic finish.
- Top with candied lemon slices or edible flowers for an elegant touch.
How to Serve
Presentation:
- Display on a tiered cake stand or decorative plate.
- Add a dusting of powdered sugar and lemon peel curls for flair.
Pairings:
- Serve with Earl Grey or chamomile tea.
- Add a scoop of vanilla bean ice cream for a luxurious dessert.
For Special Occasions:
- Wrap individual cakes in clear bags tied with ribbon for party favors.
- Use pastel-colored glazes for springtime events or baby showers.
With their vibrant citrus flavor and charming appearance, these Lemon Mini Bundt Cakes are as delightful to serve as they are to eat. Whether for a special gathering or a quiet afternoon treat, they’re guaranteed to brighten the table—and your day.