Mini Lemon Bundt Cakes

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Golden, zesty, and irresistibly sweet, Mini Lemon Bundt Cakes bring a pop of sunshine to your dessert table. These charming individual cakes are soaked with a glossy lemon glaze that seeps into every crevice, creating a moist, flavorful bite each time. Their elegant ridges and bright citrus scent make them perfect for spring brunches, baby showers, or a simple afternoon treat.

What sets these cakes apart is their perfect balance of tangy and sweet. Each mini bundt is baked to golden perfection with a soft crumb that pairs beautifully with the punchy lemon glaze. Whether you’re a lemon lover or just need a bright pick-me-up, these cakes deliver sunshine in every bite.

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Ingredients for this Mini Lemon Bundt Cakes

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup whole milk
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon milk (adjust for consistency)

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Generously grease and flour your mini bundt cake pan to ensure easy release.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, beating well after each addition.

Step 4: Add Wet Ingredients

Mix in the sour cream, milk, lemon zest, lemon juice, and vanilla extract. Blend until smooth.

Step 5: Combine Dry and Wet

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 6: Fill the Pans

Spoon the batter evenly into the prepared mini bundt pans, filling each about 2/3 full.

Step 7: Bake

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 gently turning them out onto a wire rack.

Step 8: Glaze

Once the cakes are completely cool, whisk together the powdered sugar, lemon juice, and milk to form a smooth glaze. Drizzle over each mini bundt cake and let set.

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Frequently Asked Questions

How do I prevent my mini bundt cakes from sticking to the pan?

Make sure to thoroughly grease and flour each cavity of the mini bundt pan, or use a baking spray that contains flour.

Can I use lemon extract instead of lemon juice?

Yes, but lemon extract is more concentrated. Use only 1 teaspoon of extract and increase the milk by 1 tablespoon.

What if I don’t have a mini bundt pan?

You can use a standard muffin tin instead. The shape won’t be the same, but they’ll still taste delicious. Reduce baking time slightly and test with a toothpick.

Can I make these cakes ahead of time?

Absolutely. Bake the cakes a day in advance and glaze them the day you plan to serve for the best texture.

How can I make them extra lemony?

Add a touch of lemon extract to the batter, or double the lemon zest.

Is it okay to skip the glaze?

The glaze adds a burst of citrus flavor, but if you prefer less sweetness, you can dust them with powdered sugar instead.

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