Description
Brighten your table with these charming Mini Lemon Bundt Cakes, a zesty dessert that’s as beautiful as it is delicious. Perfectly golden with a soft, tender crumb, each cake is soaked in a luscious lemon glaze that delivers vibrant citrus flavor in every bite. Whether you’re planning an Easter brunch, a bridal shower, or just craving a sunny treat, these individual bundt cakes are the ideal choice. Packed with lemon zest, juice, and topped with a smooth glaze, this easy recipe is a top pick for quick desserts, citrus lovers, or anyone looking for fresh food ideas that pop with flavor.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini bundt pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
- Stir in sour cream, milk, lemon zest, juice, and vanilla extract.
- Add dry ingredients to wet and mix just until combined.
- Divide batter among pans, filling each 2/3 full.
- Bake 18-22 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth. Drizzle over cooled cakes and let set.
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Category: Dessert