Lemon Mini Bundt Cakes

by

Lemon Mini Bundt Cakes – Bright, Buttery & Beautifully Glazed

There’s something simply magical about the combination of fresh lemons and tender cake. These Lemon Mini Bundt Cakes deliver a bright burst of citrus in every bite, with a perfectly soft, buttery crumb and a glossy lemon glaze that adds just the right amount of sweetness. Whether you’re preparing them for a spring brunch, an afternoon tea party, or as a thoughtful homemade gift, these mini bundt cakes will steal the show.

Let’s dive into every step of making these irresistible little cakes, along with helpful pro tips, variations, and serving suggestions to ensure perfect results every time.

Why You’ll Love These Lemon Mini Bundt Cakes

  • Fresh & Tangy Flavor: Loaded with lemon zest and juice for authentic citrus brightness.
  • Soft & Moist Texture: Thanks to the addition of sour cream or Greek yogurt.
  • Perfectly Portable: The mini size makes them ideal for parties, gatherings, and gifting.
  • Simple Yet Elegant: Beautifully glazed for a professional finish that looks as good as it tastes.

Ingredients

For the Cakes:

  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • ½ cup (120ml) sour cream or full-fat Greek yogurt

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Optional: additional lemon zest for garnish

Step-by-Step Instructions

1. Prepare Your Equipment

  • Preheat your oven to 350°F (175°C).
  • Generously grease your mini bundt pan with butter or non-stick baking spray, ensuring every crevice is coated to prevent sticking.

2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

  • Flour
  • Baking soda
  • Salt

Set aside.

3. Cream Butter and Sugar

In a large mixing bowl (or stand mixer), beat together the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale — about 2–3 minutes.

4. Add the Wet Ingredients

  • Beat in the eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla extract, fresh lemon zest, and lemon juice.

5. Combine Wet and Dry Ingredients

  • Add the dry ingredients to the butter mixture in two parts, alternating with the sour cream or Greek yogurt.
  • Gently mix until just combined. Do not overmix — the batter should be smooth and thick.

6. Fill and Bake

  • Spoon or pipe the batter into each mini bundt cavity, filling them about ¾ full.
  • Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.

7. Glaze and Garnish

  • While the cakes cool, prepare the glaze by whisking powdered sugar with fresh lemon juice until smooth and pourable.
  • Once completely cooled, drizzle or brush the glaze over each mini bundt cake.
  • Garnish with additional lemon zest for an extra pop of color and flavor.

Pro Tips for Perfect Mini Bundt Cakes

  • Use Fresh Lemons: Bottled juice doesn’t deliver the same vibrant flavor.
  • Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for the best texture.
  • Don’t Skip Greasing: Every nook of your bundt pan must be well-greased.
  • Pipe the Batter: Use a piping bag or a large zip-top bag with the corner snipped for easy, mess-free filling.

Make-Ahead, Storage & Freezing Tips

  • Make-Ahead: Bake the cakes 1–2 days in advance and store (unglazed) in an airtight container. Glaze just before serving.
  • Short-Term Storage: Glazed cakes can be kept 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 at room temperature and glaze before serving.

Flavor Variations

  • Herbal Twist: Add 1 teaspoon of finely chopped fresh thyme or lavender for a delicate, aromatic note.
  • Fruity Swirl: Gently swirl 2 tablespoons of blueberry preserves into the batter before baking for a lemon-blueberry variation.

Dietary Adaptations

  • Gluten-Free: Substitute a 1:1 gluten-free baking flour blend.
  • Dairy-Free: Replace butter with plant-based butter and sour cream with dairy-free yogurt.

Presentation & Serving Suggestions

  • Simple Elegance: Dust lightly with powdered sugar and add a twist of lemon peel.
  • Party-Perfect: Wrap individual cakes in clear cellophane bags tied with ribbon for wedding favors, baby showers, or hostess gifts.
  • Dessert Platter: Serve on a tiered cake stand alongside fresh berries and whipped cream.
  • Beverage Pairings: Excellent with chamomile tea, Earl Grey, or a light sparkling water with lemon.

Frequently Asked Questions

Can I make this recipe as full-size bundt cakes?
Yes! Use a standard 10–12 cup bundt pan and increase baking time to 45–55 minutes. Check doneness with a toothpick.

What’s the best way to zest lemons?
Use a fine microplane grater and only zest the yellow outer layer, avoiding the bitter white pith.

Can I double the recipe?
Absolutely. This recipe doubles easily if you’re making multiple batches for a large gathering.

Final Thoughts

These Lemon Mini Bundt Cakes combine everything we love about lemon desserts: bright, refreshing flavor, tender crumb, and beautiful presentation. Whether you’re baking them for a family brunch or a sophisticated celebration, they’re guaranteed to brighten any occasion.

 

Leave a Comment