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
- Mini bundt cake pan (8-cavity)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or grater
- Spatula
- Cooling rack
- Small bowl (for glaze)
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream
- Zest of 2 lemons
- ⅓ cup fresh lemon juice about 2 lemons
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- ½ tsp vanilla extract optional
Instructions
Warm up your oven and get your pans ready:
- Set your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Give your mini bundt cake pans a good greasing with butter or a quick spritz of non-stick spray. Then, sprinkle a little flour over them this helps the cakes come out smoothly without sticking.
Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now.
Cream the butter and sugar:
- In a large bowl, use a mixer or a sturdy whisk to beat your softened butter and sugar together. Keep going until the mixture turns light, fluffy, and looks a bit like clouds—about 2 to 3 minutes.
Add the eggs and flavors:
- Crack in the eggs one by one, beating well after each so everything blends perfectly. Then stir in the vanilla, lemon zest, and lemon juice this is where your cake really starts to shine with fresh flavor.
Bring it all together:
- Now, gently fold in the dry ingredients and yogurt (or sour cream) in alternating batches, starting and ending with the dry mix. Be careful not to overmix; just combine until everything looks smooth and creamy.
Fill the pans and bake:
- Spoon the batter into your prepared pans, filling each about three-quarters full. Pop them into the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick poked in comes out clean.
Cool and glaze:
- Once baked, let the cakes rest in their pans for about 10 minutes. Then carefully turn them out onto a wire rack to cool completely. While they cool, whisk together powdered sugar, lemon juice, and a splash of vanilla (if you like) to make a simple glaze. Drizzle this over the cakes for a sweet, tangy 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.
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 12g |
| Saturated Fat | 6g |
| Carbohydrates | 30g |
| Sugar | 20g |
| Protein | 2g |