Mini Lemon Bundt Cakes
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Mini Lemon Bundt Cakes! These sweet little Lemon Bundt Cakes are the perfect citrusy mini cakes to serve up, glazed with a delicious, fresh lemon zest icing. These are perfect for spring and summer inspired desserts when you want elegant, fancy cakes to impress for whatever the occasion!
If you you’re loving citrus and mini desserts, you’ll also love these Orange Cream Glazed Pound Cakes and this luscious Super Fluffy Lemon Pudding Cake!
Why We Love These Mini Lemon Bundt Cakes
- Easy to make, no mixer involved, just a whisk and a rubber spatula!
- Lemon 3 ways! Lemon pudding, lemon juice and lemon zest are all present in this homemade lemon bundt cake recipe!
- Super lemony and moist!
- The simple lemon zested icing on top is what makes these mini lemon bundt cakes pop with flavor!
- Perfect decadent desserts for the holidays and when entertaining!
- We made some Easter Lemon Bundts too, that were super simple to decorate!
About This Moist Lemon Bundt Cake Recipe
For the mini lemon bundt cakes recipe, I always am super giddy when I get to use Greek yogurt! (Yes, I “get super giddy”, sorry about that, am I oversharing?)
Anyways, I love using the plain Greek yogurt in recipes, because it’s tangy like sour cream. So, when combined with the lemon pudding mix, eggs and oil, you’ll find these mini cakes super moist and luscious tasting.
The sweet & tart lemon zest glaze is the glorious finishing touch to this lemon bundt cake recipe! I highly recommend adding the glaze, it adds the perfect sweetness!
Add some extra lemon zest on top, or any embellishments, like sprinkles, peeps, ice cream or whatever! It will be a celebration perfect for birthdays, showers, weddings, and spring and summer vibes! This homemade lemon bundt cake recipe rocks!
Ingredients You Need
Lemon Bundt Cakes (Recipe actually makes 8 mini cakes, but because mini bundt panI used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)
Lemon Bundt Cakes
- all-purpose flour
- 1 (3.4 ounce) box instant lemon pudding dry mix
- baking powder
- salt
- eggs, room temperature
- granulated sugar
- canola or vegetable oil
- Greek yogurt, room temperature (sour cream can also be substituted)
- vanilla extract (almond extract can also be substituted)
- zest of 1 small lemon
- lemon juice, squeezed from zested lemon
Lemon Zested Glaze
- powdered sugar
- milk of choice
- zest of 1 small lemon
- lemon juice, squeezed from zested lemon
- vanilla extract (almond extract can also be substituted)
How to Make Lemon Bundt Cake Recipe
Lemon Bundt Cakes
- Preheat the oven to 325°F. Spray 6 mini bundts pan with Baker’s Joy baking spray or a good non-stick cooking spray and set aside. (Recipe actually makes 8 mini cakes, but because mini bundt pan I used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)
- In a large bowl, whisk together the flour, instant lemon pudding mix, baking powder, and salt and combine well. Set aside.
- In another medium bowl, whisk together the eggs and sugar until well combined.
- Whisk in the oil, Greek yogurt/sour cream, extract, lemon zest, and lemon juice until well combined.
- With a rubber spatula, scoop the wet ingredients into the dry mixture and fold the mixture together until just combined and no flour streaks or flour pockets.
- Use a large ziploc bag or pastry bag, add the batter into the bag and snip about a ½ inch to 1 inch hole on the corner of the bag you will be piping into the bundt pan cake tins. Be careful to watch the open end you snip, (so the thick batter doesn’t ooze out the end) and then start piping it into the mini bundt pans. You could also spoon it in as well, but the other method is easier.
- Use a spoon to smooth tops or gently tap the bundt pan on the counter to evenly distribute in bundt pan.
- Bake mini bundts for 20-25 minutes, until cakes are done baking. To make sure your cake is done inside, stick a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.
- To release from cakes from pan, allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling.
- Allow the cake to cool down completely before glazing.
Lemon Zested Glaze
- In a medium bowl, whisk together the powdered sugar, milk, lemon juice, lemon zest, and extract until smooth and well combined.
- Place the mini cakes onto mini platters or a cake stand and pour the lemon glaze over the cooled cakes. Embellish with sprinkles, peeps or any candies you want! Extra lemon zest is also an option!
How To Keep Mini Bundt Cakes from Sticking To Pan
- My choice overall for keeping these moist lemon bundt cakes from sticking to the bundt cake molds is using Baker’s Joy Baking Spray
to spray the cavities in the mini bundt pans. If you’ve tried it, you know how good it is. If not and you struggle with cakes sticking, then give it a try! Seriously the best!
- Other Methods: Grease the pan thoroughly. Use non-stick vegetable oil spray or melted shortening. It is not recommended to use butter as the milk solids in butter can act like glue, which means the cake batter may stick to the pan and not release correctly.
What’s The Best Way to Store Bundt Cake?
- Seal these moist lemon bundt cakes in an airtight container for best results.
- Room Temperature – Store at room temperature for up to 5 days.
- Fridge – Store it in the fridge for up to 5 days, but make sure to bring cakes to room temperature again before serving.
This homemade lemon bundt cake recipe will have you coming back for more! Dress ’em up or keep them simple!
More Bundt Love!
- Chocolate Chip Mini Bundt Cakes
- Easy Cinnamon Roll Bundt Cake
- Vanilla White Bundt Cakes
- Caramel Apple Bundt Cake
- Lemon Blueberry Bundt Cake
- Mini Decadent Chocolate Bundt Cakes
You’ll also love these 25 Quick and Easy Easter Peep Dessert Treats!
Mini Lemon Bundt Cakes
Mini Lemon Bundt Cakes! These sweet little Lemon Bundt Cakes are the perfect citrusy mini cakes to serve up, glazed with a delicious lemon zested icing. These are perfect for spring and summer inspired desserts when you want elegant, fancy cakes to impress for whatever the occasion!
Ingredients
Lemon Bundt Cakes
- 2 cups all-purpose flour
- 1 3.4 ounce box instant lemon pudding dry mix
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs room temperature
- 1 ½ cups granulated sugar
- ½ cup oil canola or vegetable
- 1 cup Greek yogurt room temperature (sour cream can also be substituted)
- 1 teaspoon vanilla extract almond extract can also be substituted
- zest of 1 small lemon
- lemon juice squeezed from zested lemon
Fresh Lemon Zest Glaze
- 1 ½ cups powdered sugar
- 3 tablespoons milk of choice
- Juice from 1 small lemon or 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract almond extract can also be substituted
Instructions
Lemon Bundt Cakes
- Preheat the oven to 325°F. Spray 6 mini bundts pan with Baker’s Joy baking or a good non-stick cooking spray and set aside. (Recipe actually makes 8 mini cakes, but because mini bundt pan I used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)
- In a large bowl, whisk together the flour, instant lemon pudding mix, baking powder, and salt and combine well. Set aside.
- In another medium bowl, whisk together the eggs and sugar until well combined.
- Whisk in the oil, Greek yogurt/sour cream, extract, lemon zest, and lemon juice until well combined.
- With a rubber spatula, scoop the wet ingredients into the dry mixture and fold the mixture together until just combined and no flour streaks or flour pockets.
- Use a large ziploc bag or pastry bag, add the batter into the bag and snip about a ½ inch to 1 inch hole on the corner of the bag you will be piping into the bundt pan cake tins. Be careful to watch the open end you snip, (so the thick batter doesn’t ooze out the end) and then start piping it into the mini bundt pans about ⅔ full to ¾ full. These will rise some, so don’t overfill. You could also spoon it in as well, but the other method is easier.
- Use a spoon to smooth tops or gently tap the bundt pan on the counter to evenly distribute in bundt pan.
- Bake mini bundts for 20-25 minutes, until cakes are done baking. To make sure your cake is done inside, stick a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.
- To release from cakes from pan, allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling.
- Allow the cake to cool down completely before glazing.
Fresh Lemon Zest Glaze
- In a medium bowl, whisk together the powdered sugar, milk, lemon juice, lemon zest, and extract until smooth and well combined. Place the cakes onto a platter/cake stand and pour the lemon glaze over the cooled cakes.
- Enjoy!
Notes
For a 10 cup bundt cake instead of mini bundt cakes - Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Tried This Recipe?Let us know how it was by commenting below!
