If you love citrusy desserts, you’re in for a treat. Today, I’m excited to share my favourite Mini Bundt Cake Recipes Lemon.
These charming little Mini Bundt Cake Recipes Lemon are bursting with fresh lemon flavour, making them ideal for any occasion, whether it’s a casual get-together or a special celebration.
What I adore most about these cakes is their moist, tender crumb complemented by a bright and zesty lemon glaze that truly makes them shine. Plus, they’re incredibly easy to make, even for novice bakers.
Join me as I guide you through the steps to create these delightful Mini Bundt Cake Recipes Lemon, complete with tips, variations, and serving suggestions to ensure your baking adventure is a success.
Let’s get started and bring some sunshine to your table!
How To Prepare Mini Bundt Cake Recipes Lemon?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: 12 mini bundt cakes
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer (optional)
- Measuring cups and spoons
- Mini Bundt cake pans (6-cup or 8-cup capacity)
- Whisk or spoon for mixing glaze
- Cooling rack
Ingredients
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (for extra moistness)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- 2 tablespoons milk (adjust as needed for consistency)
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional, for garnish)
How To Make Mini Bundt Cake Recipes Lemon
1. Preheat the Oven & Prepare the Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour your mini Bundt cake pans to ensure the cakes come out easily once baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter & Sugar:
In a large bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
4. Add Eggs & Wet Ingredients:
Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Continue to mix until everything is fully combined.
5. Combine Dry & Wet Ingredients:
Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. If the batter seems too thick, add 2 tablespoons of milk to achieve a smooth, spoonable consistency.
6. Fill the Bundt Pans:
Spoon the batter evenly into the prepared mini Bundt pans, filling each cup about 2/3 of the way full. This ensures they rise nicely without overflowing.
7. Bake the Cakes:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Be sure to check them after 20 minutes, as oven times may vary.
8. Cool:
Allow the cakes to cool in the pan for 5-10 minutes, then gently turn them out onto a cooling rack to cool completely.
9. Prepare the Glaze:
While the cakes cool, prepare the lemon glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. If you like, you can also add a pinch of lemon zest to the glaze for extra flavor.
10. Glaze the Cakes:
Once the mini Bundt cakes are fully cooled, drizzle the lemon glaze over the top. Garnish with a little extra lemon zest if desired for a fresh, zesty finish.
Special Notes
❖ Make it Ahead: You can make the Mini Bundt Cake Recipes Lemon ahead of time and store them in an airtight container for up to 3 days. If you plan to glaze them, do so just before serving to prevent the glaze from soaking in.
❖ Add-ins: If you love a bit of texture, feel free to fold in some blueberries, raspberries, or poppy seeds into the batter before baking.
❖ Lemon Lovers: For an extra lemony punch, you can increase the lemon zest in both the batter and the glaze. The zest provides a strong lemon flavor without making the Mini Bundt Cake Recipes Lemon too tart.
❖ Gluten-Free Option: If you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
Nutrition Facts Mini Bundt Cake Recipes Lemon
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 12g |
| Saturated Fat | 6g |
| Carbohydrates | 30g |
| Sugar | 20g |
| Protein | 2g |
Tips And Variations
Tips
1. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smooth batter.
2. Avoid Overmixing: Overmixing the batter can result in dense cakes. Mix just until the ingredients are combined.
3. Proper Measuring: Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Variations
1. Lemon Blueberry: Add 1/2 cup of fresh blueberries to the batter for a burst of berry flavor.
2. Lemon Poppy Seed: Stir in 1 tablespoon of poppy seeds for a delightful crunch.
3. Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cakes gluten-free.
How Can I Make The Cakes More Lemony?
If you prefer a stronger lemon flavour, you can add an extra tablespoon of lemon juice or an additional teaspoon of lemon zest to the batter.
Additionally, you can enhance the lemon flavor by using a lemon glaze or a lemon syrup soak. To make a lemon syrup, mix equal parts lemon juice and sugar, and brush it over the cakes while they are still warm.
How Do I Store Mini Lemon Bundt Cakes?
To keep your Mini Bundt Cake Recipes Lemon fresh, store them in an airtight container at room temperature for up to 3 days.
If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Just make sure to wrap them well in plastic wrap or foil before placing them in an airtight container or freezer bag.
Can I Make The Batter Ahead Of Time?
It’s best to bake the batter immediately after preparing it to ensure the best texture and rise. However, you can prepare the dry and wet ingredients separately the night before and then combine them when you’re ready to bake.
Store the wet ingredients in the refrigerator and the dry ingredients at room temperature.
Conclusion
These Mini Bundt Cake Recipes Lemon are an absolute showstopper when it comes to flavor, texture, and presentation.
Preparing them for a family gathering, a brunch party, or simply as an afternoon treat, these cakes will surely impress.
With their light, fluffy texture, tangy lemon flavor, and sweet glaze, they are the perfect balance of refreshing and indulgent.
Give this Mini Bundt Cake Recipes Lemon a try next time you’re in the mood for something bright and citrusy.
I promise, once you taste these mini bundt cakes, you’ll want to make them again and again!
Let me know how your version turns out, and feel free to experiment with other flavors too – there’s no limit to the fun you can have with Mini Bundt Cake Recipes Lemon.
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Mini Bundt Cake Recipes Lemon
Equipment
- Mixing bowls
- Hand mixer or stand mixer (optional)
- Measuring cups and spoons
- Mini Bundt cake pans (6-cup or 8-cup capacity)
- Whisk or spoon for mixing glaze
- Cooling rack
Ingredients
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream for extra moistness
- 2 tablespoons fresh lemon juice about 1 lemon
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- 2 tablespoons milk adjust as needed for consistency
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest optional, for garnish
Instructions
Preheat the Oven & Prepare the Pans:
- Start by preheating your oven to 350°F (175°C). Grease and flour your mini Bundt cake pans to ensure the cakes come out easily once baked.
Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Cream Butter & Sugar:
- In a large bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
Add Eggs & Wet Ingredients:
- Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Continue to mix until everything is fully combined.
Combine Dry & Wet Ingredients:
- Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. If the batter seems too thick, add 2 tablespoons of milk to achieve a smooth, spoonable consistency.
Fill the Bundt Pans:
- Spoon the batter evenly into the prepared mini Bundt pans, filling each cup about 2/3 of the way full. This ensures they rise nicely without overflowing.
Bake the Cakes:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Be sure to check them after 20 minutes, as oven times may vary.
Cool:
- Allow the cakes to cool in the pan for 5-10 minutes, then gently turn them out onto a cooling rack to cool completely.
Prepare the Glaze:
- While the cakes cool, prepare the lemon glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. If you like, you can also add a pinch of lemon zest to the glaze for extra flavor.
Glaze the Cakes:
- Once the mini Bundt cakes are fully cooled, drizzle the lemon glaze over the top. Garnish with a little extra lemon zest if desired for a fresh, zesty finish.