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Dessert Recipes

Mini Lemon Curd Bundt Cakes Recipe Is Sweet, Delicious + Super Easy to Make

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

When it comes to lemon-flavored desserts, there’s no such thing as too many. Whether you’re making a lemon meringue pie or a lemon mousse cake, it’s a sweet treat that everyone will enjoy. So why not add another one to your home bakery? Our Mini Lemon Curd Bundt Cakes Recipe is the perfect little bite, plus the cream cheese glaze adds an extra burst of sweetness.

Typically, you only need egg yolks, sugar, lemon juice and zest to make a lemon curd, but we simplified this recipe and used a pre-packaged option instead. We also use a boxed lemon-cake mix and substitute the oil for Greek yogurt. Not only does it make the cakes a little healthier, but it also makes them more moist. No one wants a dry cake! Once you’re ready to bake, ensure your bundt pans are thoroughly greased and you don’t over fill the tray. Pop ’em in the oven and enjoy!


12 - 12 serving

Total Time

Prep Time

Cook Time


  • 1 16.5-oz. package lemon cake mix
  • 1/3 c. plain Greek yogurt
  • divided
  • 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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