Incredible Mini Lemon Bundt Cakes You Have to Try Now

6 cakes
33 min

These Mini Lemon Bundt Cakes are the perfect combination of tangy and sweet! The soft and buttery cake, with bits of lemon zest, is topped with a simple and sweet lemon glaze. They are great for a fancy dessert table or as gifts. Plus, they’re incredibly easy to make with basic pantry ingredients!

mini lemon bundt cake on a white plate with a fork
Why You’ll Love Mini Lemon Cakes with Lemon Glaze

  • Mini versions of lemon cake are so cute, especially when displayed on a fancy dessert table.
  • These cakes are easy to make with simple pantry ingredients, making it convenient for those last-minute cravings or unexpected guests.
  • Lemon adds a zesty twist to the classic bundt cake and the tangy glaze balances out the sweetness perfectly.
  • The recipe is versatile and can be adjusted to make a full-sized bundt cake or even cupcakes.

Ingredients in Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Lemon zest (from about 2 lemons)
  • Fresh lemon juice
  • Sour cream

Easy Lemon Glaze:

  • Powdered sugar
  • Fresh lemon juice
  • Milk
  • Lemon zest
  • Sprinkles and food coloring for glaze
How to Make Mini Lemon Bundt Cakes

Prep the pans and preheat the oven to 350 degrees.

Make the cake: Combine the dry ingredients and set aside. In a large mixing bowl, cream the butter and sugar together until it is light and fluffy. Add the egg, one at a time. Then add the vanilla. Mix in the lemon juice and zest. Add half of the dry ingredients and then add the sour cream, mixing unti just combined. Add the rest of the dry ingredients, mixing until just combined. Do not overmix.

cakes on a cooling rack

Bake the Cakes: Spoon the batter into the pans about 2/3 full. Bake for 18-20 minutes. Let cool for 10 minutes in the pan and then move them to the cooling rack.

glaze over a lemon bundt cake

Make the Glaze: While the cakes are cooling, make the glaze. Combine the powdered sugar, fresh lemon juice and zest, and milk together until it is smooth. Once the cakes are cool, drizzle the glaze over the cakes. Once the glaze is set, the cakes are ready to serve.

mini lemon bundt cakes
How to Store Mini Lemon Cakes

These mini lemon bundt cakes can be stored at room temperature for up to 3 days. They can also be frozen for up to 2 months. To defrost, simply leave them on the counter or in the fridge until they reach room temperature.

Serving Ideas

  • Top each mini cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Add some texture to your cakes by sprinkling chopped nuts or shredded coconut on top before baking.
  • Want to make these mini cakes even more special? Drizzle some melted white chocolate over the glaze and let it set before serving.
cute cut in half
Tips and Tricks When Making Mini Lemon Bundt Cakes

  • Use room temperature ingredients for the best results when making mini lemon cakes.
  • Be careful not to overmix the batter, as this can result in a dense and tough cake.
  • To make a full-sized bundt cake, double the recipe and bake for 45 minutes to an hour.
  • For cupcakes, fill cupcake liners about 2/3 full and bake for 15-18 minutes.
  • You can substitute the lemon juice and zest with other citrus flavors like orange or lime for a different twist on this recipe.
  • These mini lemon bundt cakes also make great gifts for friends and family. Just wrap them up in cute packaging or present them on a decorative platter.
  • If you want to add some color to your glaze, mix in a few drops of food coloring.
  • For an extra burst of lemon flavor, add some lemon extract to the batter and glaze.
  • Serve these mini cakes at brunch or for a dessert table at a party.

FAQS for Mini Lemon Bundt Cakes

Can I use a regular bundt pan for this recipe instead of mini bundt pans?

Yes, you can double the recipe and use a regular-sized bundt pan. Just adjust the baking time accordingly.

Do these cakes need to be refrigerated?

No, they can be stored at room temperature for up to 3 days. However, if you live in a hot or humid climate, it’s best to store them in the fridge.

Can I use frozen lemon juice and zest instead of fresh?

Fresh is always preferred for the best flavor, but you can use frozen as a substitute. Just be sure to thaw and drain any excess liquid from the zest before using.

Can I use gluten free flour

For a gluten-free option, use almond flour or a gluten-free all-purpose flour blend in place of regular flour.

More Bundt Cake Recipe, Perfect for Dessert

Incredible Mini Lemon Bundt Cakes You Have to Try Now
Recipe details
  • 6  cakes
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Mini Lemon Bundt Cakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • ● 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
Easy Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 1 teaspoon lemon zest (optional)
  • Sprinkles and food coloring for glaze (optional)

Preheat your oven to 350°F. Grease and flour a mini bundt cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. (A light yellow color).
Add eggs one at a time, being sure to mix well in between. Add vanilla extract and mix until combined.
Mix in the lemon zest and fresh lemon juice.
Add ½ of the dry ingredients to the wet ingredients.
Next, add the sour cream. End with the remaining dry ingredients, mixing just until combined. Do not overmix!
Spoon the batter into the prepared mini bundt cake pan, filling each cavity to about ⅔ full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the mini bundt cakes to cool in the pan for 10 minutes before transferring them to a cooling rack.
While the cakes are cooling make your glaze.
Whisk together the powdered sugar, fresh lemon juice, milk, and lemon zest if using until smooth.
Once the bundt cakes are cool, drizzle the glaze over the top of each cake. Tint the glaze with food coloring and garnish with more lemon zest or sprinkles if desired!
Allow the glaze to set before serving.
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