Delicious Lemon Mini Bundt Cakes: Easy Recipe
Discover the perfect recipe for tangy and moist lemon mini bundt cakes. These bite-sized treats are easy to make and perfect for any occasion. Try them today!
Equipment
- 6-cavity mini bundt cake pan
- Mixing bowls (1 large, 1 medium)
- Electric mixer or hand whisk
- Zester or microplane
- Measuring cups and spoons
- Cooling rack
- Small whisk (for glaze)
- Spatula
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
For the Lemon Glaze:
- ¾ cup powdered sugar
- 1 –2 tablespoons lemon juice
- 1 tablespoon milk as needed
- ½ teaspoon lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C). Grease the mini bundt pan with baking spray or melted butter.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs and flavorings: Beat in eggs one at a time, then mix in vanilla extract and lemon zest.
- Combine wet and dry: Alternately add dry ingredients and sour cream to the batter, starting and ending with dry ingredients. Stir in the lemon juice just until combined. Do not overmix.
- Fill and bake: Spoon batter into the greased mini bundt pan cavities, filling each about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
- Cool: Let cakes cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- Make glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Adjust consistency if needed.