Mini Lemon Bundt Cakes
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Mini Lemon Bundt Cakes
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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!
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Ingredients
Mini Lemon Bundt Cakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened, unsalted
- ¾ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon from about 2 lemons, zest
- ¼ cup lemon juice fresh
- ½ cup sour cream
Easy Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice fresh
- 1 tablespoon milk
- 1 teaspoon lemon optional, zest
Options
- Sprinkles optional, for glaze
- Food Coloring optional, for glaze
Instructions
- Preheat your oven to 350°F. Grease and flour a mini bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. (A light yellow color).
- Add eggs one at a time, being sure to mix well in between. Add vanilla extract and mix until combined.
- Mix in the lemon zest and fresh lemon juice.
- Add ½ of the dry ingredients to the wet ingredients.
- Next, add the sour cream. End with the remaining dry ingredients,
- mixing just until combined. Do not overmix!
- Spoon the batter into the prepared mini bundt cake pan, filling each cavity to about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini bundt cakes to cool in the pan for 10 minutes before transferring them to a cooling rack. While the cakes are cooling make your glaze.
- Whisk together the powdered sugar, fresh lemon juice, milk, and lemon zest if using until smooth.
- Once the bundt cakes are cool, drizzle the glaze over the top of each cake. Tint the glaze with food coloring and garnish with more lemon zest or sprinkles if desired!
- Allow the glaze to set before serving.
Notes
- 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.
Nutrition Information
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Calories
493kcal
(25%)
Carbohydrates
71g
(24%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
328mg
(14%)
Potassium
109mg
(2%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
688IU
(14%)
Vitamin C
8mg
(9%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 328mg | 14% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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