Name: Mini Lemon Bundt Cakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box lemon cake mix (15.25 ounces); 3 eggs; ½ cup vegetable oil; 1 cup milk; ¼ cup sour cream; 1 teaspoon lemon zest; 1 ½ cups powdered sugar; 1 teaspoon lemon juice; ½ teaspoon lemon zest; 1 tablespoon milk

Jump to Recipe· 4.4 from 26 reviews

If you are looking for a zesty and charming treat that bursts with fresh lemon flavor, look no further than this Mini Lemon Bundt Cakes Recipe. These little cakes are bright, tender, and perfectly sized to serve at parties or enjoy as an afternoon snack. Each bite delivers a moist crumb enriched with a tangy lemon essence, complemented beautifully by a silky lemon glaze that adds the perfect touch of sweetness. They are fun to make, quick to bake, and simply irresistible—once you try them, these mini delights are sure to become a treasured staple in your baking rotation.

Ingredients You’ll Need

The image shows a close-up of a silver bundt cake pan with several cavities, each filled with pale yellow batter in the first frame, and in the second frame, the batter has risen and is cooked to a light golden yellow color. The pans are set on a white marbled surface. Each cavity has a central tube in the middle of the round cakes, giving them a ring shape. The texture of the batter in the first frame looks smooth and thick, while in the second frame the cakes appear soft and slightly spongy on top. The background continues the white marbled texture, keeping the focus on the pans and their contents. photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients come together effortlessly to create a cake that is fluffy, flavorful, and just the right balance of sweet and tart. Each component plays a role in providing the perfect texture, vibrant lemon notes, and that classic Bundt cake appeal.

Lemon cake mix: This forms the flavorful base, ensuring a consistent and moist crumb infused with lemon zest.
Eggs: They bind the ingredients together and add richness to the batter.
Vegetable oil: Keeps the cake tender and moist without overpowering the lemon flavor.
Milk: Contributes to a smooth batter and moist texture in the finished cakes.
Sour cream: Adds a subtle tang and enhances moisture for a tender crumb.
Lemon zest: Bursts with fresh citrus flavor, crucial for that bright lemon punch.
Powdered sugar: The base for the glaze, adding sweetness and a delicate finish.
Lemon juice: Provides fresh acidity in the glaze, balancing the sweetness perfectly.
Additional lemon zest: Incorporated into the glaze for an extra lemony kick.
Extra milk: Used to thin out the glaze to the perfect consistency.

How to Make Mini Lemon Bundt Cakes Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350 degrees Fahrenheit. While the oven warms up, generously spray your mini Bundt pans with nonstick cooking spray to prevent sticking—this simple step ensures your cakes release perfectly once baked.

Step 2: Mix the Cake Batter

In a large bowl, combine the lemon cake mix, eggs, vegetable oil, milk, sour cream, and lemon zest. Using a handheld mixer or a sturdy whisk, blend these ingredients until smooth and creamy. The batter should be thick yet pourable, promising soft and tender mini cakes with every bite.

Step 3: Fill the Bundt Pans and Bake

Spoon the batter into each pan, filling about two-thirds full to allow room for rising. Place the pans in the oven and bake for 12 to 15 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with just a few moist crumbs, indicating a moist interior.

Step 4: Cool and Remove from Pans

Allow the cakes to rest in their pans for 10 minutes after baking; this helps them firm up and makes removal easier. If they don’t loosen on their own, gently run a knife along the edges. Invert the pans onto a cooling rack and let the mini Bundt cakes cool completely before glazing.

Step 5: Prepare the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth. If the glaze is too thick, add a splash more milk until you reach a pourable consistency that will gently drizzle over the cakes, adding shine and extra lemon flavor.

Step 6: Glaze and Finish

Once fully cooled, spoon about a tablespoon of the lemon glaze over each mini Bundt cake. The glaze will settle into all the nooks and crannies, accentuating the cake’s shape and infusing each bite with sweet citrus brightness.

How to Serve Mini Lemon Bundt Cakes Recipe

A small yellow bundt cake sits on a light blue cake stand with a smooth finish. The cake is topped with thick white icing that drips down the sides in uneven streams. On top of the icing are fresh fruits: a bright red strawberry with a green top, a deep red raspberry, a small dark blue blueberry, and a thin slice of lemon with bright yellow peel and pale juicy inside. The background shows a second similar cake out of focus, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Mini Lemon Bundt Cakes Recipe, consider simple garnishes like fresh lemon slices, thinly sliced candied lemon peel, or a sprinkle of finely chopped fresh herbs like mint or basil. These add a pop of color and a hint of freshness that complements the lemon glaze beautifully.

Side Dishes

These mini cakes pair wonderfully with a light cup of tea, a dollop of whipped cream, or a small scoop of vanilla ice cream for a delightful dessert. Fresh berries on the side or a fruit salad with citrus notes also make an excellent complement.

Creative Ways to Present

For a special occasion, arrange the mini Bundt cakes on a tiered stand or a decorative platter sprinkled with lemon zest or edible flowers. You can even pipe a little whipped cream or cream cheese frosting on top for added indulgence. These delightful presentations make the cakes feel extra celebratory and inviting.

Make Ahead and Storage

Storing Leftovers

Store your mini Bundt cakes in an airtight container at room temperature to maintain their freshness for 2 to 3 days. If you want to extend their life, refrigeration will keep them good for up to 4 days, though bring them to room temperature before serving for the best flavor and texture.

Freezing

You can freeze these cakes for longer storage by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They freeze beautifully for up to 3 months—just thaw them overnight in the refrigerator or at room temperature before glazing and serving.

Reheating

If your mini Bundt cakes have been refrigerated or frozen, warming them briefly in the microwave for about 10 to 15 seconds can revive their softness and lift the lemon aroma. Warm cakes with fresh glaze are utterly delightful and taste freshly baked again.

FAQs

Can I use a different citrus flavor instead of lemon?

Absolutely! This recipe adapts beautifully to other citrus flavors like orange or lime. Just swap the lemon cake mix and zest accordingly, and you’ll have mini Bundt cakes with a fresh twist that still maintain that tender, moist texture.

What if I don’t have mini Bundt pans? Can I use a regular muffin tin?

You can use a muffin tin as a substitute, but keep in mind that your cakes will have a different shape and texture. Reduce the baking time slightly and test for doneness with a toothpick. Just be sure to grease the muffin tin well for easy removal.

Is the sour cream necessary?

Yes, sour cream adds moisture and a slight tang that enhances the cake’s tenderness and flavor. If you don’t have sour cream, you can substitute with plain Greek yogurt, which will offer a similar effect.

How can I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar a little at a time. To thin it out, add milk gradually until you reach your desired consistency for drizzling or spreading.

Can I make the batter ahead of time?

It’s best to bake the batter fresh to ensure the cakes rise beautifully and have the best texture. However, if needed, you can prepare the batter and refrigerate it for a few hours before baking, just be sure to give it a quick stir before spooning into pans.

Final Thoughts

There is something truly joyful about baking and sharing these Mini Lemon Bundt Cakes Recipe. They’re easy to make, visually charming, and deliver that perfect balance of sweet and tangy flavor that everyone loves. Whether you’re hosting a gathering or simply treating yourself, these mini cakes bring sunshine and smiles with every bite. Give them a try soon—you won’t regret it!