Mini Lemon Bundt Cakes

These Mini Lemon Bundt Cakes are the best combination of tangy and sweet! The lemon glaze pairs perfectly with the moist cake. It’s a match made in heaven!

I love baking mini desserts. They are so easy to serve and share when they’re bite-sized! Since lemon is one of my favorite flavors to work with, you can probably guess how much I adore this mini bundt cake recipe. It is bursting with fresh lemon flavor without being sour or overly sweet.

The cake stays tender and buttery with a hint of lemon while the glaze makes it pop! I promise that it is unlikely you will have leftovers if you make these mini bundt cakes for your next potluck or gathering.

If you want to try even more delicious lemon desserts, look no further! I highly recommend trying this Lemon Pudding Cake and Lemon Fudge. They are both just as tasty as the mini lemon cakes.

Why You Will Love This Mini Lemon Bundt Cake Recipe

• Crowd Pleaser: This treat is perfect for lemon lovers and anyone who enjoys tasty cakes!
• Easy to Make: Amateur bakers find this recipe so easy to follow.
• Customizable Recipe: Add fresh fruit or even white chocolate chips to this mini bundt cake recipe! Top with sprinkles to make them festive, too.

Ingredients

Here are the star ingredients to make the best mini lemon cakes you’ve ever had!

• Unsalted Butter: I use unsalted butter in this recipe. I don’t recommend using salted butter because this recipe calls for salt. Make sure the butter is softened, not melted before making the lemon bundt cake batter. Leave it at room temperature for a minimum of 30 minutes before you start. 
• Lemon Juice and Zest: Fresh lemon juice and zest provide the best lemon flavor in this recipe. It’s not too overpowering and it doesn’t taste artificial.
• Sour Cream: The secret to moist cake is the use of sour cream in this recipe. It adds richness and moisture to the batter. You can also use Greek yogurt.
• Sprinkles and Food Coloring: These are optional ingredients to add vibrant color and flair to your little bundt cakes.
• Powdered Sugar: While granulated sugar is great for the cake you will need powdered sugar also called confectioner's sugar for the glaze. It will dissolve quickly and easily making the glaze smooth.

See the recipe card below for the full list of ingredients and the exact quantities of each one.

Variations

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. Make sure you use a blended flour that includes ingredients such as xanthan gum that help the flour work the same way as regular flour.
• Dairy-Free: To make this recipe dairy-free, use vegan butter and vegan sour cream for the bundt cake batter. Replace the cow’s milk used in the glaze with almond or oat milk.
• Add Fruit: Fold in fresh or frozen berries like blueberries or raspberries into the cake batter at the end of mixing.
• More Citrus: For more citrus flavor, try adding lime or orange zest to the lemon bundt cake batter.
• Add Nuts: Add your favorite chopped nuts like hazelnuts, almonds, pecans, or walnuts to give your cake an added crunch.
• Vanilla extract: Vanilla is a universal crowd-pleaser, but feel free to add half a teaspoon of your desired extract flavor to your cake batter like almond, coconut, or rum extract.

How to Make Lemon Mini Bundt Cakes

Here are easy-to-follow directions for these fabulous mini bundt cake recipes! Before you start mixing Preheat the oven to 350 degrees F and grease a mini bundt cake pan with butter, then lightly dust it with flour.

1. Whisk the dry ingredients together in a medium bowl. Set it aside.
2. Cream butter and sugar in a large bowl until light and fluffy.

3. Whisk in the eggs one at a time.
4. Stir in the vanilla extract until fully combined and then add the lemon juice and zest.

5. Add ½ the dry ingredient mixture. 
6. Mix in sour cream and then the remainder of the dry ingredients.

7. Spoon the batter into the mini bundt pan, filling each ⅔ full.
8. Bake for 18-20 minutes or until a toothpick comes out clean after being inserted into the center.

9. Allow the cakes to cool for 10 minutes and then transfer them to a cooling rack.
10. For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth.

11. Drizzle the glaze over the lemon mini cakes.
12. Garnish with some lemon zest and allow the glaze to set before serving.

⭐️ Hint: After transferring the cakes to the cooling rack, ensure they cool completely before adding the lemon glaze. If they are too warm, they will melt.

If you love recipes like this, you may also enjoy this air fryer bundt cake with lemon and raspberry, our delicious Better Than Sex Cake (Slow Cooker) recipe this delicious Lemon Poppy Seed Cake or our tasty Lemon Cheesecake Bars.

Storage

Wrap these lemon mini bundt cakes in plastic wrap and place them in an airtight container in the refrigerator for best results. They will stay fresh and moist for up to 5 days.

You can also freeze them as long as you use a freezer-safe container or double-wrap them in plastic and foil. Store them for up to two months.

Serving Suggestions

If you would like some ideas on how to serve these delicious mini bundt cakes, here are some of my favorites!

• One of these lemon mini cakes would pair perfectly with a warm beverage! Try it with McDonald’s Copycat Caramel Mocha or Copycat Starbucks Mexican Hot Chocolate.
• Refreshing drinks go well with this recipe, too. Try a Pink Mojito or a Tequila Berry Cocktail.
• If you are making these for a party, you can make other flavors to serve with it. Mini Red White and Blue Bundt Cakes and Mini Pound Cakes With Strawberry Glaze are wonderful choices.
• Serve them with Berry-Licious Cheesecake Fruit Salad on the side.

Expert Tips

• Properly Grease the Pan: A combination of butter or even shortening with a dusting of flour is the best way to ensure that your mini lemon cakes come out easily.
• Use a Piping Bag: A great way to ensure that you get the perfect amount of batter in each cavity is to use a piping bag. It's also less messy!
• Add More Lemon Flavor: If you want a bit more lemon flavor, a small splash of lemon extract can be added to the cake batter.
• Don't Over Bake. Be sure to check them before the suggested cooking time. Your cakes are done when a toothpick inserted in the middle comes out clean. If you bake too long the cakes may end up dry.

FAQ

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More Bundt Cake Recipes

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Ready to get cooking? Remember that you can print this recipe if you would like.