Name: Lemon Mini Bundt Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ⅓ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter (at room temperature); ¾ cup white granulated sugar; 2 eggs (at room temperature); ½ cup sour cream (at room temperature); ¼ cup flavorless oil; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 cup confectioners sugar; 1 – 2 tablespoons milk; 1 tablespoon fresh lemon juice; Lemon zest (for garnish)

Jump to Recipe· 3.9 from 67 reviews

If you’re craving something bright, tangy, and impossibly moist, you’re going to adore this Lemon Mini Bundt Cake Recipe. These little cakes bring together the perfect harmony of fresh lemon juice and zest, buttery crumb, and just the right amount of sweetness. They’re charmingly petite but big on flavor, making them an ideal treat for gatherings, afternoon tea, or simply a personal indulgence. Trust me, once you try this recipe, it will become your new favorite go-to for a burst of citrusy delight in cake form.

Ingredients You’ll Need

A silver baking tray with six spaces filled with light yellow dough shaped in rings sits on a white marbled surface. Each dough ring is smooth and thick, neatly placed in the tray's circular molds with a hole in the center. To the right of the tray, there are two bright yellow lemons, and below them is a green cloth with fringed edges, slightly wrinkled and spread out. The overall setting is bright and clean, showcasing the dough ready to bake. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet come together to create a cake that bursts with flavor and texture. Every component plays an important role, from the all-purpose flour that gives structure to the cake, to the fresh lemon juice that delivers a zesty punch. Plus, the sour cream and oil ensure a tender and moist crumb that makes each bite irresistible.

1 ⅓ cups all-purpose flour: The foundation that gives your cakes structure and tenderness.
1 ½ teaspoons baking powder: Helps the cakes rise to light, fluffy perfection.
½ teaspoon salt: Balances the sweetness and enhances all flavors.
½ cup unsalted butter (room temperature): Adds richness and a delicate buttery flavor.
¾ cup white granulated sugar: Sweetens the cakes without overpowering the lemon.
2 eggs (room temperature): Provide moisture and help bind all ingredients together.
½ cup sour cream (room temperature): Keeps the cakes extra moist and tender.
¼ cup flavorless oil: Adds moisture without interfering with the lemon flavor.
3 tablespoons fresh lemon juice: The star ingredient that brings brightness and tang.
1 teaspoon lemon zest: Contains essential oils that intensify the lemon fragrance.
1 teaspoon vanilla extract: Rounds out the flavor with a warm sweetness.
Lemon zest (for garnish): Fresh and colorful finishing touch.
1 cup confectioners sugar: Used to make the light, citrusy glaze.
1 – 2 tablespoons milk: Helps thin the glaze to a perfect drizzle consistency.
1 tablespoon fresh lemon juice: Adds a fresh punch to the glaze, tying all lemon flavors together.

How to Make Lemon Mini Bundt Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit (175 Celsius). Grease your mini bundt cake pan with oil and lightly dust it with flour, then gently tap out the excess. This step is key for keeping your cakes from sticking and ensuring that perfect shape when they come out of the pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combination ensures your cakes rise beautifully and have just the right structure without being dense.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the softened butter and sugar on medium speed for 2-3 minutes until pale and fluffy. This process traps air in the batter, resulting in a lovely lightness in your mini bundt cakes.

Step 4: Add Eggs and Wet Ingredients

Beat in the eggs one at a time, blending well after each addition to maintain a smooth, creamy batter. Then add the sour cream, oil, fresh lemon juice, lemon zest, and vanilla extract. Mixing these in thoughtfully ensures every bite gets that vibrant lemon flavor coupled with creamy tenderness.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the flour mixture into the wet ingredients. Mix just until incorporated; overmixing can toughen your cakes. The batter should be thick but smooth and luscious.

Step 6: Fill the Pan

Use a piping bag or spoon to fill each cavity of your mini bundt pan up to two-thirds full. This allows them room to rise without spilling over. Then smooth the tops gently for an even finish.

Step 7: Bake to Golden Perfection

Bake the cakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the most heavenly lemon scent while they bake – a guaranteed mood booster!

Step 8: Cool and Release

Let the cakes cool in the pan for 10 minutes, then carefully invert the pan onto a wire rack to release the cakes. Allow them to cool completely for another 10 minutes before glazing.

Step 9: Prepare the Lemon Glaze

Whisk together confectioners sugar, lemon juice, and milk until you get a smooth, pourable glaze. Adjust the milk until it reaches a consistency perfect for drizzling.

Step 10: Glaze and Garnish

Drizzle the lemon glaze over the cooled cakes and sprinkle with fresh lemon zest. The contrast between the tangy glaze and the delicate crumb makes these mini bundt cakes irresistible.

How to Serve Lemon Mini Bundt Cake Recipe

A small, golden brown Bundt cake with a smooth, swirled pattern sits on a white plate. A woman's hand holds a spoon above the cake, pouring thick, white icing gently over the top center, allowing it to flow down into the crevices of the swirls. The background is a soft, white marbled surface with subtle light tones, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a zest of lemon on top makes the cakes visually appealing and amps up the citrusy aroma just before serving. You can also sprinkle a little powdered sugar for an elegant touch that complements the glaze.

Side Dishes

These mini bundt cakes are versatile and pair beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for an extra pop of freshness. A cup of hot tea or coffee alongside makes for the perfect teatime treat.

Creative Ways to Present

Try serving these cakes on pretty dessert plates decorated with thin lemon slices or edible flowers. If you’re hosting a gathering, arrange them on a tiered stand to highlight their charm and make them truly party-ready.

Make Ahead and Storage

Storing Leftovers

Place leftover cakes in an airtight container at room temperature for up to 2 days to keep them fresh and moist. Avoid refrigeration as it can dry the cakes out.

Freezing

You can freeze these delightful mini bundt cakes before glazing. Wrap them individually in plastic wrap, then place them together in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before glazing and serving.

Reheating

Warm leftover cakes gently in the microwave for about 10 seconds to bring back that fresh-baked softness. Be cautious not to overheat, or they may dry out.

FAQs

Can I make this Lemon Mini Bundt Cake Recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Keep other ingredients the same for best results.

Is it okay to use bottled lemon juice instead of fresh?

Fresh lemon juice is always preferred because the flavor and aroma are brighter and more natural, but bottled juice can be used in a pinch—just be aware that the taste might be a little less vibrant.

Can I use a regular bundt cake pan instead of a mini one?

Yes, but baking time will increase significantly. Expect it to take about 40-50 minutes; check doneness regularly with a toothpick.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or buttermilk to keep the cake moist and tangy.

How long will these mini bundt cakes stay fresh?

Stored properly in an airtight container at room temperature, they taste best within 2 days, but can last up to 3 days with minimal loss of freshness.

Final Thoughts

This Lemon Mini Bundt Cake Recipe is truly a jewel in any baker’s collection, combining simplicity, bright flavor, and delightful texture in every bite. Whether you’re baking for a special occasion or rewarding yourself after a long day, these mini cakes bring joy and sunshine to your table. I can’t wait for you to try it and see just how magical a little lemon can be!