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Mini Lemon Bundt Cakes
These Mini Lemon Bundt Cakes are sweet and tangy handfuls of deliciousness! They are made with a lemon-infused white cake with a simple vanilla glaze on top.
Prep Time
35 mins
Cook Time
35 mins
Cooling Time
30 mins
Total Time
1 hr 20 mins
Servings: 24 mini cakes
Calories: 253 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake Ingredients:
- 1 .25-oz box white cake mix
- 1 cup sour cream
- ¾ cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 .4-oz. box instant lemon pudding mix
- 1 ½ Tbsp lemon juice
- Yellow food coloring optional
Glaze Ingredients:
- 2 cups powdered sugar
- 2 Tbsp butter melted
- 2 Tbsp milk
- ½ tsp clear vanilla extract optional
- 1 zest lemon
Instructions
- Preheat the oven to 350°F. Generously spray a 12-cavity mini Bundt pan with cooking spray. In the bowl of a hand or stand mixer, beat the cake mix, sour cream, milk, oil, and eggs. Mix on low speed for 30 seconds; scrape down the edges of the bowl. Beat on medium speed for 1 minute more. Add in lemon pudding mix and lemon juice. Mix until well combined. If adding yellow food coloring, add it now and mix until the color is consistent.
- Using a measuring spoon or small cookie scoop, place the batter into the prepared pans, filling about ⅔ full (2 ½ tablespoons). It doesn't look like much batter, but they will puff up quite a bit so be careful to not overfill. Then use the back of a spoon coated in cooking spray to evenly spread the batter. Bake for 13-15 minutes or until a toothpick inserted in the middle comes out mostly clean and the edges are browning. Cool for 10 minutes in the pan, then remove onto a cooling rack to cool completely before applying the glaze.
- To make the glaze: In a large mixing bowl, mix the powdered sugar and butter until combined. Whisk in the milk, clear vanilla extract, and lemon zest. Mix until fully combined and smooth. It should be thin enough to drizzle, but still thick enough to stay on the cake. If needed, add extra milk to thin it out or add powdered sugar to thicken it Using a spoon, drizzle the glaze over the cooled lemon Bundt cakes. Let dry for about 5-10 minutes and serve.
Cup of Yum
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
68mg
(23%)
Sodium
94mg
(4%)
Potassium
60mg
(2%)
Sugar
22g
(44%)
Vitamin A
370IU
(7%)
Vitamin C
1.8mg
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mini cakes
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 94mg | 4% |
| Potassium | 60mg | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.