Description
Mini Lemon Bundt Cakes are the perfect blend of sweet and tart, with a soft, fluffy crumb and a rich lemon glaze that enhances their natural citrus flavor. Ideal for brunches, gifts, or elegant desserts, these individually-sized cakes are bursting with fresh lemon zest and juice, making them as refreshing as they are beautiful.
Ingredients
Scale
For the Cakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60g) sour cream
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: Extra lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease mini Bundt pan thoroughly.
- Whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in lemon zest and vanilla.
- In a separate bowl, mix buttermilk, lemon juice, and sour cream.
- Alternately add dry ingredients and buttermilk mixture to creamed butter, starting and ending with dry.
- Spoon batter into prepared Bundt molds, filling 2/3 full. Tap to release air bubbles.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack.
- Mix powdered sugar with lemon juice to make glaze; drizzle over cooled cakes.
- Garnish with extra lemon zest if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes