Mini Lemon Bundt Cakes
These Mini Lemon Bundt Cakes are adorable treats bursting with bright, zesty lemon flavor. These individual-sized cakes are made with a moist and zesty batter, and topped with a tangy lemon glaze for an extra burst of citrus sweetness. Perfect for any occasion!
Equipment
Ingredients
Cake
- 1½ cups (180 g) All Purpose Flour
- ½ teaspoon (3 g) Salt
- ¾ teaspoon (3 g) Baking powder
- 1 cups (200 g) granulated sugar
- zest of 1 large lemon
- ¼ cup (56.75 g) unsalted butter melted
- ¼ cup (56 g) neutral oil
- 3 tablespoon (45 g) lemon juice
- 2 (112 g) large eggs
- ½ cup (130 g) sour cream
Glaze
- ¾ cup (90 g) Powdered sugar
- 1-2 tablespoon (15 g) lemon juice
Instructions
Cake
- Preheat oven to 325°
- Prep the pan: Prepare your mini bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- Mix Dry Ingredients: Combine flour, salt and baking powder and whisk until combined.1½ cups (180 g) All Purpose Flour, ½ tsp (3 g) Salt, ¾ tsp (3 g) Baking powder
- Infuse the Sugar: In a large bowl, combine the sugar and the lemon zest together in a large bowl, and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.1 cups (200 g) granulated sugar, zest of 1 large lemon
- Combine Wet Ingredients: To the sugar/zest bowl, add the lemon juice, melted butter and oil and mix using a spatula, then add the eggs one at a time making sure that the eggs are mixed after each addition. Then add the sour cream and mix until all is incorporated.¼ cup (56.75 g) unsalted butter, ¼ cup (56 g) neutral oil, 3 tbsp (45 g) lemon juice, 2 (112 g) large eggs, ½ cup (130 g) sour cream
- Add the Dry Ingredients: To the wet batter, add the dry ingredients and mix until all is incorporated. Don't over mix.
- Pour & Bake: Scoop batter into each bundtlette. I used a 3 tablespoon cookie scoop. I make 12, but this means they have a bit larger bottoms. You can make them slightly smaller and make 13-14.Bake for 18-22 minutes until a toothpick inserted comes out clean.
- Let the cakes cool for 15 minutes before inverting on a wire rack. Let cool completely before adding glaze.
Glaze
- In a bowl, add the powdered sugar and lemon juice and mix until combined. If it needs thinned out, add a little milk, or more lemon juice. Pour the glaze over the cake and enjoy!¾ cup (90 g) Powdered sugar, 1-2 tbsp (15 g) lemon juice
- Store leftovers in an airtight container.
Nutrition
Calories: 256kcalCarbohydrates: 37gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 138mgPotassium: 46mgFiber: 0.4gSugar: 24gVitamin A: 218IUVitamin C: 2mgCalcium: 33mgIron: 1mg
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