Lemon Mini Bundt Cakes Recipe Is the Perfect Sweet-Tart Treat — Oven-Ready in 30 Minutes
When life gives you lemons, make these delicious individual treats.
What better way to celebrate springtime than with a bright and fresh dessert? And this lemon mini bundt cakes recipe does just the trick. These bite-sized cakes look almost too good to eat with that sweet, citrus glaze poured on top. And the best part? They taste even better made from scratch instead of using a yellow cake mix.
Here are some helpful baking tips for this lemon mini bundt cakes recipe. First, prep your bundt pans. Make sure to thoroughly grease and flour them to ensure the cakes release easily after baking. We recommend butter instead of cooking spray, as the latter might leave unwanted residue on the bottom of the cakes. Additionally, don’t over mix your batter, which can result in dense cakes, and distribute into the pans evenly to ensure uniform baking. Lightly tap the bundt pans against your counter top to get rid of any air bubbles. Finally, let your lemon mini bundt cakes cool in the pans before transferring them to a wire rack. You don’t want the glaze to melt on them!
For more lemon-infused desserts, click through for Lemon Mousse Cake, Spiked Lemonade Cupcakes and Lemon Cheesecake Bars.
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Ingredients
- 1¼ cups all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 2 eggs
- ¾ cup granulated sugar
- ½ cup butter, melted
- 4 Tbs. lemon juice
- 1 tsp. grated lemon zest
- ½ tsp. fresh thyme leaves
- 1¼ cups confectioners’ sugar
Instructions
Heat oven to 325°F. Coat 12 (⅓ cup capacity) mini Bundt cake molds with baking spray in flour. In medium bowl, combine flour, baking powder and soda and ¼ tsp. salt; reserve.
In large bowl, combine eggs, granulated sugar, butter, 2 Tbs. juice, 2 Tbs. water, zest and thyme. Stir in reserved flour mixture. Divide batter among Bundt molds. Bake until toothpick inserted near centers comes out clean, about 18 min. Let cool in pans 5 min. Transfer from pan to rack; let cool. Trim bottom of cakes if domed.
In bowl, combine confectioners’ sugar and remaining 2 Tbs. lemon juice. Place cakes on rack set over baking sheet. Drizzle glaze over cakes. Let stand until set, about 10 min. Transfer cakes to serving plate. Alternatively, cakes can be baked, cooled, wrapped in plastic wrap and stored in the freezer for up to a month. Simply thaw and glaze when ready to serve.
