Mini Lemon Bundt Cakes
User Reviews
4.5
Mini Lemon Bundt Cakes
Description
This recipe creates individual small bundt cakes by mixing creamed butter and sugar with eggs, then alternating additions of a lemony buttermilk mixture and a flour mixture containing baking soda and salt. The fresh lemon zest and juice give the batter a fragrant citrus note throughout. Baking at 325°F until lightly golden and springy results in tender mini cakes with fine crumb.
A glaze made from powdered sugar, melted butter, and lemon juice is poured over cooled cakes to add sweetness and shine. Additional decorations like raspberries, blueberries, chocolate eggs, toasted coconut, and sprinkles can be applied to enhance appearance and variety. The mini size makes them suitable for portion-controlled servings or festive occasions.
Spraying the bundt pans with cooking spray beforehand helps ensure the cakes release cleanly. For multiple batches, respray pans after washing and cooling to maintain nonstick performance. The recipe cautions that even nonstick pans require this step for reliable results. These cakes are more compact and quicker to bake than a full-size bundt, suitable for smaller servings.
Ingredients
Lemon Cakes
- 2 lemon to get 4 T lemon juice and 2 T lemon zest, plural
- 1 cup butter
- 2 1/4 cup sugar
- 3 egg
- 1 cup buttermilk
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Lemon Glaze
- 1 lemon to get 2 T lemon juice and zest
- 1 cup powdered sugar
- 1 teaspoon butter melted
For Decorating
- Blueberry
- raspberry
- toasted coconut
- chocolate eggs
- Sprinkles
Instructions
Lemon Bundt Cake Instructions
- Preheat the oven to 325. Spray the bundt cake pans with cooking spray, even if they say they are non-stick.
- Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
- In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
- Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
- Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
- Put the flour in a bowl and stir in the baking soda and salt.
- Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
- Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes.
- Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
- Let the cakes cool completely before glazing.
Glaze for Lemon Bundt Cakes
- Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
- Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
- Mix the glaze until it is smooth and drizzle over the cakes.
Decorate
- Top with raspberries and blueberries for a red, white and blue summer treat.
- Top with toasted coconut flakes and chocolate eggs for a spring birds nest dessert.
- Top with sprinkles for any occasion.
Notes
- Spray bundt pans with cooking spray before each batch to ensure cakes release cleanly; respray between batches after washing and cooling.
- Even nonstick pans need cooking spray to prevent sticking and ease removal of mini cakes.
- Baking mini bundt cakes takes about 12 minutes; this is faster than a full-size bundt cake which can require around an hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 189kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 179mg | 7% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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