Description
These Mini Lemon Bundt Cakes are delightfully moist and bursting with fresh lemon flavor. Perfectly portioned and topped with a tangy lemon glaze, they make a refreshing treat for any occasion. Easy to prepare with a lemon cake mix base, these cute little cakes bake quickly and offer a sweet yet zesty finish.
Ingredients
Cake 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
Glaze Ingredients
- 1 ½ cups powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cakes.
- Prepare the Cake Batter: In a large bowl, combine the lemon cake mix, eggs, vegetable oil, milk, sour cream, and lemon zest. Use a handheld mixer or stir by hand until the batter is smooth and well mixed.
- Prepare the Bundt Pans: Generously spray the mini bundt pans with nonstick cooking spray to prevent sticking. Fill each pan about two-thirds full with the batter.
- Bake the Cakes: Bake the cakes in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully run a knife around the edges to loosen the cakes if necessary, and invert them onto a cooling rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Add more milk if the glaze is too thick to pour.
- Glaze the Cakes: Once the cakes are completely cooled, drizzle about a tablespoon of lemon glaze over the top of each mini bundt cake.
- Serve and Store: Optionally, add your favorite toppings such as lemon zest curls or sprinkles. Store the cakes in an airtight container at room temperature for 2-3 days or refrigerate for up to 4 days.
Notes
- You can use a hand mixer or mix the batter by hand if you don’t have an electric mixer.
- Make sure to spray the bundt pans thoroughly to ensure easy removal of cakes.
- For a thinner glaze, add milk gradually until you reach the desired consistency.
- The cakes are best served fresh but can be stored refrigerated for longer freshness.
- Add fresh lemon zest or edible flowers as decoration for a pretty presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
