Mini Lemon Curd Bundt Cakes

An easy cream cheese glaze and candied lemon slices give these easy treats a bakeshop-beautiful finish.


12 - 12 serving

Total Time

Prep Time

Cook Time


  • 1 16.5-oz. package lemon cake mix
  • 1/3 c. plain Greek yogurt
  • 3 lemons divided
  • 1 8-oz. package cream cheese at room temp
  • 1/2 c. prepared lemon curd
  • 1 c. sugar


Heat oven to 350 degrees Fahrenheit. Grease and flour 12 mini Bundt pans. Prepare cake mix as package directs, substituting Greek yogurt for oil. Zest and juice 2 lemons. Stir 2 tablespoons lemon juice and 2 teaspoons lemon zest into batter. Pour batter into prepared pans. Bake 25 minutes.

Cut remaining lemon in half lengthwise; slice each half into very thin half-moons. In pan over high heat, bring 1 cup sugar and 1 cup water to a boil; simmer 2 min. Add lemon slices; simmer 10 minutes. Remove lemon slices to paper towel–lined plate; let dry.

Using electric mixer on medium speed, beat cream cheese and lemon curd 2 minutes. Spoon mixture over cakes. Garnish with candied lemon slices.

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