Description
These No-Fail Mini Lemon Bundt Cakes are soft, tangy, and topped with a glossy lemon glaze. They’re perfect for any occasion and always a hit.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (room temperature)
¾ cup granulated sugar
2 large eggs
2 tbsp fresh lemon zest
3 tbsp fresh lemon juice
½ tsp vanilla extract
½ cup sour cream or Greek yogurt
½ cup powdered sugar (for glaze)
1–2 tbsp lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour mini Bundt pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
5. Add dry ingredients alternately with sour cream, beginning and ending with flour.
6. Spoon batter into mini Bundt pans about ¾ full.
7. Bake 18–22 minutes or until golden and a toothpick comes out clean.
8. Cool in pans for 10 minutes, then invert onto rack.
9. Mix glaze ingredients and drizzle over cooled cakes.
Notes
For extra zing, fold in ½ cup blueberries or top with candied lemon peel. Store in an airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 22g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini lemon bundt cakes, no-fail lemon cake, lemon glaze dessert