Description
These Lemon Mini Bundt Cakes are perfectly moist and tender with a bright lemon flavor, topped with a smooth lemon icing and a sprinkle of lemon zest. Ideal for a delightful dessert or afternoon treat, these small cakes bake quickly and are sure to impress with their beautiful shape and fresh citrus taste.
Ingredients
Cake
- 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
Glaze
- 1 cup confectioners sugar
- 1 – 2 tablespoons milk
- 1 tablespoon fresh lemon juice
- Lemon zest (for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease the mini bundt cake pan with oil and dust it with flour, then tap out any excess flour by inverting the pan. Set aside.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Mix thoroughly and set aside.
- Cream butter and sugar: In another bowl, use a hand or stand mixer to beat the unsalted butter and granulated sugar for 2-3 minutes until the mixture is light and creamy.
- Add wet ingredients: Add the eggs one at a time to the butter mixture, beating well after each addition. Then add the sour cream, flavorless oil, fresh lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
- Combine mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing until just incorporated to form a smooth batter.
- Fill the pan: Using a piping bag or spoon, fill each cavity of the prepared mini bundt cake pan about two-thirds full. Smooth the tops if needed to ensure even baking.
- Bake the cakes: Place the pan in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool the cakes: Remove the pan from the oven and allow the cakes to cool in the pan for 10 minutes. Carefully invert the pan onto a wire rack to release the mini bundt cakes and let them cool completely for an additional 10 minutes.
- Prepare the glaze: While the cakes cool, combine the confectioners sugar, fresh lemon juice, and 1 to 2 tablespoons of milk in a bowl. Stir until the glaze is smooth and pourable.
- Decorate and serve: Once the cakes are cool, drizzle the lemon glaze over the tops and garnish with additional lemon zest. Serve and enjoy these delightful mini bundt cakes.
Notes
- Ensure all refrigerated ingredients like eggs, butter, and sour cream are at room temperature for the best texture.
- You can adjust the milk in the glaze to reach your desired consistency—thicker or thinner as preferred.
- Mini bundt cake pans typically hold about 6-8 cakes; adjust filling accordingly to avoid overflow.
- Use fresh lemon juice and zest for the brightest, freshest lemon flavor.
- Store cakes covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
