Description
This Lemon Mini Bundt Cake recipe delivers moist, tender cakes bursting with fresh lemon flavor. Perfectly sized for individual servings, these mini bundt cakes feature a zesty lemon glaze and a soft crumb, making them an ideal sweet treat for any occasion. The combination of sour cream and oil ensures a rich texture, while simple ingredients keep the preparation straightforward and delightful.
Ingredients
Cake
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (at room temperature)
- ¾ cup white granulated sugar
- 2 eggs (at room temperature)
- ½ cup sour cream (at room temperature)
- ¼ cup flavorless oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Glaze
- 1 cup confectioners sugar
- 1 – 2 tablespoons milk
- 1 tablespoon fresh lemon juice
- Lemon zest (for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease the mini bundt cake pan thoroughly with oil or cooking spray, then dust it lightly with flour and tap out any excess. Set aside to ensure easy removal of cakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a separate bowl, use a hand mixer or stand mixer to beat the room temperature unsalted butter and white granulated sugar for 2–3 minutes until the mixture is light, fluffy, and creamy.
- Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream, flavorless oil, fresh lemon juice, lemon zest, and vanilla extract until fully combined and smooth.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients, stirring gently until the batter is well combined with no streaks of flour.
- Fill the pan: Using a piping bag or spoon, fill each cavity of the prepared mini bundt cake pan up to two-thirds full. Smooth the tops as necessary for even baking.
- Bake: Bake the cakes in the preheated oven for 18–20 minutes. Check doneness by inserting a toothpick into the center of a cake; it should come out clean when the cakes are ready.
- Cool cakes: Remove the pan from the oven and allow the mini bundt cakes to cool inside the pan for 10 minutes. Then carefully invert the pan onto a wire rack to release the cakes. Let them cool completely for an additional 10 minutes before glazing.
- Prepare the glaze: While the cakes cool, whisk together confectioners sugar, fresh lemon juice, and milk in a small bowl until the mixture is smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Glaze and garnish: Drizzle the lemon glaze evenly over the cooled mini bundt cakes and garnish with fresh lemon zest for an added burst of citrus aroma and color. Serve and enjoy your delightful lemon mini bundt cakes!
Notes
- Ensure butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
- Do not overfill the bundt cavities to prevent overflow during baking.
- Use fresh lemon juice and zest for the best fresh citrus flavor.
- The glaze can be adjusted in thickness by adding more or less milk to achieve your preferred consistency.
- Mini bundt cakes are best served the day they’re made but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
