Mini Bundt Cake Recipes Lemon
These Mini Bundt Cake Recipes Lemon are soft, moist, and bursting with fresh citrus flavor. Made with sour cream for extra tenderness, they're topped with a sweet lemon glaze. Perfect for any occasion, these easy-to-make treats offer a delightful balance of tart and sweet in every bite!
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.
Notes
❖ Make it Ahead: You can make the mini bundt cakes 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 cake 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.