Description
These Mini Lemon Bundt Cakes are soft, moist, and bursting with fresh lemon flavor, perfect for any occasion. Their individual size makes them great for portion control and elegant presentations.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease the mini bundt pans thoroughly with baking spray or butter. Dust with flour.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients alternately with buttermilk and lemon juice, starting and ending with the dry ingredients. Mix just until combined.
- Fold in the lemon zest and vanilla extract.
- Divide the batter evenly among the mini bundt pan cavities, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes, then gently release them onto a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar and lemon juice. Adjust consistency as needed.
- Drizzle the glaze over the cooled cakes and garnish with additional lemon zest if desired.
Notes
- Ensure pans are thoroughly greased and floured for easy cake release.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For variations, consider adding blueberries or poppy seeds to the batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg