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
Scale
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.
