Description
These Mini Lemon Bundt Cakes are sunshine in every bite. Tender, buttery, and bursting with fresh lemon flavor, they’re topped with a zesty lemon glaze that adds just the right tang. Perfect for spring brunches, tea parties, or a sweet gift, these elegant little cakes are easy to make and hard to resist.
Ingredients
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Sour cream
Lemon zest
Lemon juice
Vanilla extract
Powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease mini Bundt pan cavities thoroughly.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
- Add dry ingredients in three parts, alternating with sour cream.
- Spoon batter into pans, filling each about two-thirds full.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Cool cakes 10 minutes in pan, then invert onto a rack.
- Mix lemon juice with powdered sugar to make glaze and drizzle over cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts