There’s something magical about lemon desserts, especially when they come in cute, personal-sized portions. I’ve always loved how mini lemon bundt cakes bring a burst of sunshine to any table.
Whether it’s for brunch, a tea party, or just a quiet afternoon treat, these little cakes are bright, fluffy, and packed with citrusy flavor.
Let me walk you through how I make them from scratch—light, moist, and topped with a simple lemon glaze that melts into every bite.
❤️ Why You Will Love This Recipe
You’ll love this mini lemon bundt cake recipe because it’s easy to make, even if you’re new to baking. The cakes turn out perfectly moist and tender every time, with just the right balance of sweet and tangy lemon flavor.
I appreciate how the individual size makes them ideal for portion control or sharing without any fuss. Plus, the lemon glaze adds a fresh, zesty finish that makes each bite feel special.
Whether you want a quick dessert or something pretty for a gathering, this recipe always delivers that bright, cheerful taste I keep coming back for.
🕒How To Prepare Mini Lemon Bundt Cake Recipes?
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Course: Dessert
- Cuisine: American
- Difficulty: Easy
- Yield: 6 mini bundt cakes
🧰 Equipment Needed
- 6-cavity mini bundt cake pan
- Mixing bowls
- Hand or stand mixer
- Microplane or zester
- Cooling rack
- Whisk
- Measuring cups and spoons
🍋 Ingredients
For the Cakes:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup buttermilk
- ½ tsp pure vanilla extract
For the Lemon Glaze:
- ¾ cup powdered sugar
- 1–2 tbsp fresh lemon juice
- Optional: extra lemon zest for garnish
🧁 Step-by-Step Instructions
1. Preheat and Prep the Pan
I always start by preheating my oven to 350°F (175°C). I grease each mini bundt cavity thoroughly with butter and a dusting of flour to ensure easy release.
2. Mix Dry Ingredients
In a small bowl, I whisk together the flour, baking powder, baking soda, and salt. I set it aside.
3. Cream the Butter and Sugar
In a mixing bowl, I beat the softened butter and sugar together until light and fluffy—usually about 3 minutes. This step gives the cakes their tender crumb.
4. Add Eggs and Flavorings
I beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract.
5. Alternate Dry and Wet Ingredients
I add the dry ingredients in three parts, alternating with the buttermilk. I always start and end with the dry mixture, mixing just until everything combines.
6. Pour and Bake
I spoon the batter evenly into the mini bundt pans—filling each about two-thirds full. Then I bake for about 18–20 minutes or until a toothpick inserted comes out clean.
7. Cool and Glaze
Once out of the oven, I let them cool in the pan for 10 minutes, then transfer them to a wire rack. Once cooled, I drizzle them with the lemon glaze.
🧮 Nutrition Facts (Per Serving)
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Sugar: 28g
- Protein: 4g
- Fiber: 1g
- Sodium: 170mg
🍽️ Serving Suggestions
I love serving these mini lemon bundt cakes slightly warm with a fresh dusting of powdered sugar. Sometimes, I top them with a dollop of whipped cream or a spoonful of lemon curd for extra indulgence.
If I’m making them for a brunch or spring gathering, I like to add a few fresh berries and mint leaves on the side—it makes the plate look vibrant and inviting.
These cakes also pair perfectly with a hot cup of tea, iced coffee, or even a glass of sparkling lemonade when I want something refreshing.
💡 Tips and Variations
- Make it extra lemony: Add a bit more zest to the batter or poke holes in the cakes and brush with lemon syrup before glazing.
- Try a berry twist: I’ve folded a few fresh blueberries into the batter—just toss them in a little flour first to avoid sinking.
- Don’t skip the glaze: It adds moisture and that signature lemon punch.
- Want a lighter version? You can substitute Greek yogurt for butter, but the texture will change slightly.
🌿 Health Benefits
Even though these mini lemon bundt cakes are a treat, they offer a few surprising benefits thanks to the fresh lemon. Lemons are rich in vitamin C, which helps support my immune system and promotes healthy skin.
The zest adds natural oils that have antioxidant properties. When I use real ingredients like fresh juice, zest, and buttermilk, I feel better about enjoying a homemade dessert that skips artificial flavors. And honestly, the uplifting citrus scent alone boosts my mood every time I bake them.
📝 Note
If you’re using a dark nonstick bundt pan, I recommend reducing the oven temperature to 325°F. It helps prevent over-browning on the outside while keeping the inside moist.
❓ FAQ for Mini Lemon Bundt Cake Recipes
Can I use bottled lemon juice instead of fresh?
I always recommend using fresh lemon juice for the best flavor. Bottled juice just doesn’t have the same brightness or natural zing.
How do I keep the mini bundt cakes from sticking to the pan?
I grease each cavity really well with butter or baking spray and then dust with a little flour. Letting them cool for 10 minutes before turning them out also helps.
Can I make this recipe ahead of time?
Yes, I often bake them a day ahead. Just store them in an airtight container at room temperature and glaze them right before serving.
Can I freeze mini lemon bundt cakes?
Absolutely. I wrap each cake tightly in plastic wrap and freeze them for up to 2 months. I thaw them at room temperature and glaze after thawing.
What can I use instead of buttermilk?
If I’m out of buttermilk, I mix ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar. I let it sit for 5 minutes before using.
Can I add poppy seeds or blueberries to the batter?
Yes! I’ve tried both, and they work great. Just toss the blueberries in a little flour before folding them in to prevent sinking.
🧁 Conclusion
I made this mini lemon bundt cake recipe myself, and I can honestly say—it tastes amazing. The texture came out soft and moist, and the lemon glaze gave it that perfect citrusy kick I love.
If you try it too, I’d really love to hear how it turned out for you. Leave a comment or let me know what twist you added. It’s always fun to see how others make it their own!
Mini Lemon Bundt Cake Recipes
Ingredients
Equipment
Method
- I always start by preheating my oven to 350°F (175°C). I grease each mini bundt cavity thoroughly with butter and a dusting of flour to ensure easy release.
- In a small bowl, I whisk together the flour, baking powder, baking soda, and salt. I set it aside.
- In a mixing bowl, I beat the softened butter and sugar together until light and fluffy—usually about 3 minutes. This step gives the cakes their tender crumb.
- I beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract.
- I add the dry ingredients in three parts, alternating with the buttermilk. I always start and end with the dry mixture, mixing just until everything combines.
- I spoon the batter evenly into the mini bundt pans—filling each about two-thirds full. Then I bake for about 18–20 minutes or until a toothpick inserted comes out clean.
- Once out of the oven, I let them cool in the pan for 10 minutes, then transfer them to a wire rack. Once cooled, I drizzle them with the lemon glaze.