Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes are made with lemon zest, fresh lemon juice, and a whole lot of flavor. Sweet yet tart, moist, and delicious, they’re the ultimate summer treat!

I’ve been into summer flavors lately. Last week, I made Cherry Crumble Pie because cherries are in season, inexpensive, and to be honest, it just sounded GOOD!

Lemon-flavored desserts are one of those things that I’ve always loved, but never think to make. Maybe it is because the hubby isn’t the hugest fan of lemon. Maybe it is because chocolate dessert usually wins out. Either way, I decided it was time to bake a lemony delicious sweet treat.

One thing that I love about lemon desserts is that they are both sweet with a little tartness. These Mini Lemon Bundt Cakes start with a subtly lemon cake that is moist and fluffy. They’re topped with a sweet yet tart glaze that causes the littlest pucker as you’re savoring this summery treat.

Another win with these cakes is that they are the perfect individual serving size. Whether for a family dessert or to serve at a gathering, they present well and you won’t have to worry about cutting slices or transporting an entire cake.

To take these little cakes to the next level, serve them with a scoop of Raspberry Swirl ice cream. The raspberry and lemon flavors pair perfectly together.

Tips and Tricks for Making Mini Lemon Bundt Cakes

USE ROOM TEMPERATURE INGREDIENTS – Using room temperature butter, eggs, and sour cream will make your cakes lighter and fluffier. Simply letting the eggs and butter sit out for 2-3 hours and the sour cream for 30 minutes before you are ready to bake will make a huge difference in your finished cakes. If nothing else, definitely make sure that your butter is room temperature. You’ll know your butter is ready when your finger presses into it easily and leaves an indent. Room temperature butter will cream with the sugar so much easier and you won’t end up with clumpy batter.

DON’T OVERMIX – Overmixing will result in a denser cake. If you’re going for a lighter, fluffier cake, it’s important that once you start adding the eggs, that you don’t overmix. Mixing just until the ingredients are incorporated is sufficient. Overmixing can also cause your cake to fall, and once it falls, there’s little you can do to come back from it.

DON’T OPEN OVEN PREMATURELY – Don’t open your oven to check on your cakes too often. Let them bake for a minimum of 30 minutes before opening the oven door and doing the first toothpick test. If it comes out mostly clean, the cakes are ready to come out. If the toothpick comes out slightly wet, leave the cakes in the oven for another 3-5 minutes. Opening the oven too often can cause the cakes to sink.

TAKE CAKES OUT OF PAN BEFORE COMPLETELY COOLED – You’ll want to take your cakes out of the pan about 10-15 minutes after they come out of the oven. Leaving them in the pan until completely cooled can cause them to stick and you’ll have a more difficult time getting them out. They can finish cooling outside of the baking pan on a cooling rack.

LEVELING YOUR CAKES – It is completely normal for your Mini Lemon Bundt Cakes to dome while baking. Once they are out of the oven, cooled slightly, and taken out of the pan, you can (carefully) shave off the domed piece with a sharp knife. When you flip them over onto the cooling rack, they’ll sit flat and look perfect from the top.

HELPFUL TOOLS FOR THIS RECIPE

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

MINI BUNDT CAKE PAN – To make evenly baked mini cakes, this is the pan you’ll want to have. They’ll bake up perfectly and once flipped, will have a slight decorative element to them.

Print Recipe

Mini Lemon Bundt Cakes

(4 votes, average: 4.75 out of 5)

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Dessert

Serves: 5-6

Prep Time: 15 minutes – Cooking Time: 30-35 minutes

Mini Lemon Bundt Cakes are made with lemon zest, fresh lemon juice, and a whole lot of flavor. Sweet yet tart, moist, and delicious, they're the ultimate summer treat!

Ingredients

• CAKE
• 1 stick butter
• 1 cup sugar
• 3 eggs
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• LEMON GLAZE
• 1/2 cup powdered sugar
• 1 1/2 tbsp lemon juice

Instructions

1

Preheat oven to 325° F.

2

Spray the inside of a mini bundt cake pan well and set it aside

3

In the bowl of a stand mixer, using the paddle attachment, mix the butter and sugar at medium speed until light, fluffy, and creamy.

4

Add the eggs 1 at a time, beating until well incorporated after each addition. Add the lemon zest lemon juice, and vanilla, mixing until just incorporated. If needed, stop the mixer to scrape down the sides of the bowl.

5

In a medium bowl, mix the salt, baking powder, and flour. Turn mixer to low and add 1/2 cup of flour and mix until just incorporated. Add in half of the sour cream, then 1/2 cup flour, the rest of the sour cream, then the remaining flour, mixing until just incorporated after each addition.

6

Spoon into the slots of the mini bundt cake pan, and bake for 30-35 minutes or until a toothpick inserted into one of the cakes comes out mostly clean, ( a few crumbs are okay)

7

Once cakes come out of the oven, let them cool in the pan for about 10 minutes. During this time, mix the glaze ingredients with a spoon.

8

Gently pop the cakes out of the pan ( this can be done by gently running a knife along the edge of the cakes) and place them on a cooling rack or piece of parchment paper. Spoon the glaze over the warm cakes, letting it drip down the sides.

9

Let cool another 10-15 minutes before devouring!

Notes

If you don't have a stand mixer, you can use a medium bowl with an electric hand mixer instead.