If you’re craving a bright and cheerful treat that’s as delightful to look at as it is to eat, this Mini Lemon Bundt Cakes Recipe is your new best friend in the kitchen. These tiny cakes pack a punch of zesty lemon flavor combined with the perfect moist crumb and a glossy, sweet glaze that will have everyone asking for seconds. Ideal for gatherings or a simple indulgence with a cup of tea, these little cakes capture the sunny essence of lemon in every bite, making them a total crowd-pleaser and an easy way to brighten any day.
Ingredients You’ll Need
To whip up these Mini Lemon Bundt Cakes, you only need a handful of ingredients, each playing an important role in delivering that irresistible, moist cake with a fresh citrus zing. From the cake mix that forms the base, to the tangy lemon pudding mix and juice adding brightness, every component brings its own magic to the final taste and texture.
- White cake mix: The foundation for a soft and fluffy cake crumb, making prep simple and reliable.
- Sour cream: Adds richness and keeps the cakes extra moist without weighing them down.
- Milk: Balances the batter’s consistency for a tender cake texture.
- Vegetable oil: Ensures a moist finish and prevents the cakes from drying out.
- Large eggs: Provide structure and help the cakes rise beautifully.
- Instant lemon pudding mix: Boosts lemon flavor intensity and adds a subtle creaminess.
- Lemon juice: Zesty and fresh, it brightens the entire cake’s flavor profile.
- Yellow food coloring (optional): Gives the cakes a cheerful sunny hue, perfect for presentation.
- Powdered sugar: Creates the sweet glaze that adds sweetness and a glossy finish.
- Butter (melted): Gives the glaze a rich flavor and smooth texture.
- Milk (for glaze): Adjusts glaze consistency to just the right drip.
- Clear vanilla extract (optional): Adds a subtle depth to the glaze without affecting color.
- Lemon zest: The ultimate finish to boost freshness and visual appeal.
How to Make Mini Lemon Bundt Cakes Recipe
Step 1: Prepare and Mix the Batter
Start by preheating your oven to 350°F and generously spraying your 12-cavity mini Bundt pan with cooking spray to ensure easy release. In a mixing bowl, combine the white cake mix, sour cream, milk, vegetable oil, and eggs. Begin mixing on low speed just to bring everything together, then scrape the bowl edges to incorporate all ingredients evenly. Increase the mixer speed to medium and beat for an extra minute until smooth. Add in the instant lemon pudding mix and lemon juice for that unmistakable citrus punch. If you want your cakes to have a lively yellow color, stir in a few drops of yellow food coloring until the batter is evenly tinted.
Step 2: Fill the Pans and Bake
Using a small spoon or cookie scoop, spoon the batter into each cavity of your prepared pan, filling them about two-thirds full—this is usually around two and a half tablespoons per cavity. The batter might look minimal, but it will rise significantly, so don’t exceed the fill level or it might spill over. For a smooth top, use the back of a spoon lightly coated with cooking spray to spread the batter evenly in each mold. Bake your mini cakes for 13 to 15 minutes until a toothpick inserted near the center comes out mostly clean and the edges start to get a light golden-brown color. Once done, let the cakes cool in the pan for about 10 minutes before flipping them out onto a cooling rack to cool completely.
Step 3: Prepare and Drizzle the Glaze
While your cakes cool, whip up the glaze that makes these Mini Lemon Bundt Cakes Recipe extra special. In a bowl, combine powdered sugar and melted butter until they come together into a crumbly mixture. Slowly whisk in milk, clear vanilla extract, and fresh lemon zest until your glaze is smooth, silky, and pourable. It should be thick enough to cling to the cakes but run enough to create those lovely drizzles. If the glaze feels too thick, add a splash more milk; too thin, sprinkle in some extra powdered sugar. Once the cakes are cool, drizzle the glaze generously over each one and let them sit for 5 to 10 minutes so the glaze sets just right.
How to Serve Mini Lemon Bundt Cakes Recipe
Garnishes
Enhance your mini lemon Bundt cakes with simple yet charming garnishes. Fresh lemon zest sprinkled on top adds a burst of bright citrus aroma and color that pairs beautifully with the glaze. You might also consider a light dusting of powdered sugar for an elegant look or even a tiny edible flower for a touch of sophistication if you’re feeling fancy.
Side Dishes
These miniature cakes are a fantastic treat on their own but go beautifully with light and refreshing sides. Pair them with freshly brewed tea or a crisp glass of lemonade for a midday pick-me-up. A small bowl of fresh berries or a dollop of whipped cream can complement the citrus flavor and add a contrasting texture.
Creative Ways to Present
Serving these Mini Lemon Bundt Cakes Recipe at a party? Line them up on a beautiful tiered cake stand or arrange them on a vibrant platter garnished with lemon slices and mint sprigs for a stunning display. You could also individually wrap each mini cake in clear treat bags tied with a yellow ribbon — perfect as charming party favors or gifts!
Make Ahead and Storage
Storing Leftovers
Store any leftover mini lemon Bundt cakes in an airtight container at room temperature for up to two days, making sure they stay fresh and moist. If your kitchen is warm, it’s better to keep them in the refrigerator to prevent the glaze from melting, but remember to bring them back to room temperature before serving for the best flavor.
Freezing
Mini cakes freeze wonderfully! Place the cooled cakes on a baking sheet to freeze individually for about an hour, then transfer them to a sealed freezer-safe container or bag. They keep well for up to 3 months. When ready to enjoy, thaw them overnight in the fridge or for a couple of hours on the counter.
Reheating
To refresh your frozen or refrigerated mini lemon Bundt cakes, warm them gently in a microwave for about 10 seconds or in a low-temperature oven (around 300°F) for 5 minutes. This will revive the moist texture and intensify the lemon aroma, making each bite taste freshly baked.
FAQs
Can I use a homemade cake mix instead of a boxed white cake mix?
Absolutely! A homemade white cake batter works great and can add a personal touch to your Mini Lemon Bundt Cakes Recipe. Just make sure your batter has a similar consistency to the box mix for even baking.
What if I don’t have instant lemon pudding mix?
You can substitute with lemon zest and a little extra lemon juice to keep the flavor bright, or try a small amount of lemon curd folded gently into the batter for the lemon zing and moisture boost.
Is it necessary to add food coloring?
Not at all! The cakes will still taste fantastic without it. The yellow coloring is just to give that classic sunny lemon appearance, but the natural color of the batter and glaze can be just as charming.
Can I make these cakes gluten-free?
To make gluten-free mini Bundt cakes, substitute the white cake mix for a gluten-free version that can be used cup-for-cup. The rest of the ingredients remain the same for that luscious lemon flavor.
How do I know when the mini Bundt cakes are fully baked?
Your best test is the toothpick method: insert a toothpick in the center of a cake, and when it comes out mostly clean with perhaps a few moist crumbs (not wet batter), they’re ready. The edges will also show a light golden color indicating doneness.
Final Thoughts
Making these Mini Lemon Bundt Cakes Recipe is such a joyous kitchen adventure, and the results speak for themselves with every zesty, tender bite. Whether you’re baking for a special occasion or simply to brighten up an ordinary day, these little cakes deliver sunshine and sweetness in the most charming form. So grab your pans, gather the simple ingredients, and dive into this recipe—you’re going to love how easy and rewarding it is!
Print
Mini Lemon Bundt Cakes Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 24 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Lemon Bundt Cakes are delightful, moist, and bursting with fresh lemon flavor. Perfect for parties or afternoon tea, these bite-sized cakes are made using a simple cake mix enhanced with sour cream, lemon pudding, and lemon juice, then topped with a luscious lemon glaze. Easy to prepare and bake, they offer a tangy sweetness balanced with a tender crumb.
Ingredients
Cake
- 1 15.25-oz box white cake mix
- 1 cup sour cream
- ¾ cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 3.4-oz box instant lemon pudding mix
- 1 ½ tablespoons lemon juice
- Yellow food coloring (optional)
Glaze
- 2 cups powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk
- ½ teaspoon clear vanilla extract (optional)
- 1 lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 12-cavity mini Bundt pan with cooking spray to prevent sticking.
- Make the Batter: In the bowl of a hand or stand mixer, combine the white cake mix, sour cream, milk, vegetable oil, and eggs. Mix on low speed for 30 seconds, then scrape down the bowl edges. Increase to medium speed and beat for 1 more minute until smooth. Add the instant lemon pudding mix and lemon juice, mixing until fully incorporated. If desired, add yellow food coloring to achieve a bright lemon hue and mix until the color is uniform.
- Fill the Pan: Using a measuring spoon or small cookie scoop, fill each cavity about two-thirds full (approximately 2 ½ tablespoons of batter). The batter will puff during baking, so avoid overfilling. Use the back of a spoon coated with cooking spray to spread the batter evenly.
- Bake the Cakes: Bake the mini Bundt cakes for 13 to 15 minutes, or until a toothpick inserted into the center comes out mostly clean and the edges have started to brown. Let them cool in the pan for 10 minutes.
- Cool Completely: Carefully remove the cakes from the pan and place them on a cooling rack to cool completely before glazing.
- Prepare the Glaze: In a large mixing bowl, combine the powdered sugar and melted butter. Whisk in milk, clear vanilla extract if using, and lemon zest until smooth. Adjust the glaze’s consistency by adding more milk to thin it or powdered sugar to thicken it so it drizzles nicely but stays on the cakes.
- Glaze the Cakes: Using a spoon, drizzle the glaze over the cooled lemon Bundt cakes. Allow the glaze to dry for 5 to 10 minutes before serving.
Notes
- Use a toothpick to test doneness; it should come out mostly clean but might have a few moist crumbs.
- Yellow food coloring is optional and for visual appeal only.
- Do not overfill the pans as the batter rises significantly during baking.
- The glaze should have a drizzleable but thick consistency—adjust with powdered sugar or milk accordingly.
- These mini cakes can be stored in an airtight container at room temperature for up to 3 days.
- For extra lemon flavor, sprinkle extra lemon zest on top before the glaze sets.
