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Mini Lemon Bundt Cakes

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Bright and moist Mini Lemon Bundt Cakes bursting with fresh lemon zest and juice, finished with a tangy sweet glaze for an elegant yet easy dessert.

Ingredients

Mini Lemon Bundt Cakes

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest (from about 2 lemons)

¼ cup fresh lemon juice

½ cup sour cream

Easy Lemon Glaze

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon milk

1 teaspoon lemon zest (optional)

Sprinkles and food coloring (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a mini bundt cake pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Stir in the lemon zest and fresh lemon juice until fully incorporated.
  6. Add half of the dry ingredients to the wet mixture and mix gently. Add the sour cream, then the remaining dry ingredients. Mix just until combined without overmixing.
  7. Spoon the batter into the prepared pan, filling each cavity about ⅔ full.
  8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze by whisking together powdered sugar, lemon juice, milk, and optional lemon zest until smooth.
  11. Once cakes are completely cool, drizzle the glaze over each cake and allow it to set before serving.

Notes

Grease and flour the pan thoroughly to prevent sticking, especially around detailed edges.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze unfrosted cakes for up to 2 months and glaze after thawing.

Add poppy seeds for a lemon poppy seed variation.

Adjust glaze consistency by adding more powdered sugar to thicken or more milk to thin.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-lemon-bundt-cakes/