Mini Lemon Bundt Cakes
Mini Lemon Bundt Cakes is a zesty and vibrant mini bundt cakes recipe that is a delectable Spring treat! Made with sugar, flour, lemon, and eggs, this is one easy bundt cake recipe you'll come back to! Think of it like a mini lemon pound cake recipe in bundt cake form. This is the best mini lemon bundt cake recipe!
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Equipment
Ingredients
Mini Lemon Bundt Cake Recipe
- 1 cup butter, softened
- 2 cups white sugar
- 5 large eggs
- 2 cups All Purpose Flour
- ¼ cup fresh lemon juice
- 1 large lemon, zested
Lemon Glaze
- 1 cup fresh lemon juice
- 1 large lemon, zested
- 1 cup powdered sugar
Instructions
Mini Lemon Bundt Cakes
- Preheat oven to 325 degrees F (165 degrees C). Grease the mini bundt cake pan with the softened butter. You can use cooking spray too, but butter works much better.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until cake batter is just combined.
- Pour prepared lemon cake batter into greased mini bundt cakes pan.
- Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Let the bundt cake pan cool for at-least 15 minutes before removing from pan.
- Prepare a wire rack. After the bundt cakes cool completely, flip the bundt cake pan over and give it a tap with a wooden spoon. The mini bundt cakes should easily come out. If you are having trouble with this step, see my FAQ section below.
Lemon Glaze
- While the lemon cakes continue to cool to room temperature, let's make our lemon glaze. In a stand mixer, add lemon juice and powdered sugar and mix on the low setting until a frosting glaze forms.
- Add fresh lemon zest and whisk together.
- Once the mini lemon bundt cakes have completely cooled, you can now frost your cakes. Drizzle the lemon glaze over the cakes on with a spoon and top with more lemon zest. Serve with coffee or tea and enjoy!
Notes
🍋 FAQ's For About This Moist Lemon Bundt Cake Recipe
How Long Do Mini Bundt Cakes Last?- You can store mini bundt cakes in a glass, airtight container on the kitchen counter for up to three days. No need to refrigerate them!
- I cannot stress this enough, the more time the lemon bundt cakes cool, the better. At least 15 minutes.
- I recommend even longer for a smooth transition when removing the bundt cakes from the bundt cake pan.
- Nope! The cakes will rise without it
- Grease your bundt pan properly before cooking the mini cakes.
- Cool before flipping.
- Cake Not Coming Out? Give it a Bang
- If the cake doesn’t immediately come out of the pan after turning it over, Just give it a healthy bang.
- Lay a dishtowel on your countertop and (gently) bang the edges of your pan. This can help loosen up the cake from the sides of the pan.
- If all else fails, let gravity do it's job.
- Flip the cake pan over and eventually those mini cakes will come out.
- 45-55 minutes, depending on your oven
🍋 Substitutions For Small Lemon Cake Recipe
Add in blueberries for a fun lemon blueberry twist! Raspberries make a great addition too! All images and text © Genevieve Jerome / Fitty Foodlicious 2023Nutrition
Serving: 1cakeCalories: 677kcalCarbohydrates: 91gProtein: 6gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 236mgSodium: 304mgPotassium: 124mgFiber: 0.4gSugar: 88gVitamin A: 1175IUVitamin C: 22mgCalcium: 39mgIron: 1mg
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