Mini Lemon Bundt Cakes

Save this recipe on:

Bright, citrusy, and incredibly tender, Mini Lemon Bundt Cakes bring a burst of sunshine to any dessert table. With their adorable individual size and luscious lemon glaze that drips perfectly over the ridges, these little cakes are a feast for both the eyes and the taste buds.

Ideal for spring brunches, afternoon tea, or as an elegant finish to a summer dinner party, these cakes are deceptively simple to make. A blend of butter, sour cream, and fresh lemon zest gives the crumb its rich yet airy texture, while the sweet lemon glaze adds just the right touch of tang.

---

What Kind of Bundt Pan Should I Use?

For these mini lemon cakes, a mini Bundt cake pan with individual wells is ideal. It creates those classic fluted edges and center holes that let the glaze cascade so beautifully. Silicone pans work well for easy release, but traditional metal ones give a nice golden edge. Be sure to grease each cavity thoroughly to avoid sticking.

---

Ingredients for the Mini Lemon Bundt Cakes

All-Purpose Flour – This forms the sturdy base of the cake, giving it enough structure to hold the Bundt shape.

Baking Powder & Baking Soda – A mix of both gives the cakes just the right lift and airy softness.

Salt – A touch enhances the lemony brightness and balances the sweetness.

Unsalted Butter – For richness and that classic buttery crumb.

Granulated Sugar – Sweetens the batter and helps with moisture retention.

Eggs – Essential for binding the batter and giving the cake stability.

Sour Cream – Keeps the cakes moist and adds a bit of tang to complement the lemon.

Lemon Zest & Lemon Juice – Freshly grated zest and squeezed juice are the stars of the show, delivering bold citrus flavor.

Vanilla Extract – Adds depth and balances the tartness of the lemon.

Powdered Sugar (for the glaze) – Blends into a silky lemon glaze that drips down the sides of each cake.

---

How To Make the Mini Lemon Bundt Cakes

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Generously grease each cavity of your mini Bundt pan with butter or non-stick spray, ensuring every ridge is coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3 minutes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry

Add the dry ingredients to the wet mixture in three parts, alternating with sour cream. Begin and end with the dry ingredients, mixing just until combined.

Step 6: Fill the Pan

Spoon the batter evenly into the prepared mini Bundt pan cavities, filling each about two-thirds full. Tap the pan gently on the counter to remove air bubbles.

Step 7: Bake

Place the pan in the center of the preheated oven and bake for 18-22 minutes, or until a toothpick inserted comes out clean. The cakes should be golden and slightly pulling away from the edges.

Step 8: Cool and Release

Let the cakes cool in the pan for 10 minutes before inverting them onto a wire rack. Cool completely before glazing.

Step 9: Make the Glaze

Whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle generously over each cooled cake, letting it run down the sides for that signature Bundt look.

---

Serving and Storing Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes are best served fresh, slightly warm or fully cooled with the glaze set. Their compact size makes them perfect for parties or gifting. For an extra fancy touch, garnish each one with a little lemon zest or a fresh berry.

To store, place the cooled and glazed cakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend freshness up to a week. If you need to store them longer, freeze the unglazed cakes and add the glaze after thawing.

---

Frequently Asked Questions

How do I prevent the cakes from sticking to the pan?

Make sure every curve of the Bundt cavities is well-greased. You can use softened butter and dust with flour, or use a baking spray that contains flour.

Can I make these cakes ahead of time?

Yes! Bake the cakes a day in advance and store them unglazed in an airtight container. Glaze them the day of serving for the best presentation.

Can I substitute Greek yogurt for sour cream?

Absolutely. Full-fat Greek yogurt works well and offers a similar texture and tang.

What if I don’t have a mini Bundt pan?

You can use a muffin tin as an alternative. Just note the shape will be different, and you may need to adjust the bake time slightly.

Can I add poppy seeds?

Yes! Stir in a tablespoon of poppy seeds for a lemon-poppy twist.

Is the glaze necessary?

The glaze adds an essential burst of citrus sweetness, but you can skip it or opt for a dusting of powdered sugar if preferred.

---

Want More Dessert Ideas with a Citrus Twist?

If these Mini Lemon Bundt Cakes brightened your day, you might also love these other zesty treats:

• Lemon Raspberry Swirl Cheesecake Cups for a tangy-creamy combo.
• Blueberry Lemon Dutch Baby if you’re craving a weekend brunch showstopper.
• Salted Caramel Kentucky Butter Cake with a rich, buttery depth.
• Amish Applesauce Cake for an old-fashioned, spiced delight.
• Condensed Milk Snow Cookies for a melt-in-your-mouth citrusy cookie option.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add poppy seeds? Did you try a different glaze?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

---

Print

Save this recipe on: