Mini Lemon Bundt Cakes

These mini lemon Bundt cakes are a brightly colored and delicious treat. Bursting with fresh lemon flavor, this recipe is easy (no electric mixer needed!) and requires simple ingredients and tools. These six cakes can be prepared and baked in under one hour, and the tangy lemon glaze on top of the cakes is quick to make, too.

I'm a big fan of Bundt cakes, whether we're talking mini Bundts or full-sized!

If you feel the same way, check out some of the other related cake recipes on my site:

• 🍓 Mini strawberry Bundt cakes - These little cakes are full of flavor and require no electric or hand mixer! And if the ease of making them doesn't sell you, the beautiful pink color of the cream cheese glaze might do the trick.
• 🍏 Mini apple Bundt cakes - Glazed or unglazed, they are such a fun treat and especially perfect during the fall.
• 🍊 Cranberry sour cream Bundt cake - This easy cake recipe comes together in a mixing bowl, with no electric or stand mixer required. Made in a full size Bundt pan, this cake has citrus and cozy notes that make it a winner for the holiday season.

Also for the lemon lovers, you need to try these lemon blueberry cookies! Or take that combo to a cake with this lemon berry mascarpone cake. 🫐 🍋

Jump to:

• 💛 Why You'll Love these Little Bundt Cakes
• Ingredient List
• Substitutions & Variations
• My Bundt Pan of Choice
• Prepping your Mini Bundt Pan for Easy Cake Removal
• Pro Tips
• Best Results: Baking in Grams
• How to Make these Small Lemon Cakes
• Lemon Glaze with Greek Yogurt
• Storage Instructions
• More Dessert Recipes
• Mini Lemon Bundt Cakes

💛 Why You'll Love these Little Bundt Cakes

• Bright Spring Flavors: Lemon is in every bite of these mini desserts! They feel like such a celebration of citrus and warm, sunny days.
• Perfect size for a smaller gathering: This lemon Bundt cake recipe creates six cakes. It's a great idea if you're hosting just a few friends and family and want to whip out an impressive dessert.
• Simple ingredient list: This recipe is not a fussy one. The ingredients are straightforward and likely already in your pantry. If you're missing any of them, they're easy to find at the grocery store.

Ingredient List

Below are some of the key items you need to make these mini cakes, with the full list of ingredients in the recipe card at the bottom of the post.

• Lemons – You’ll use both the zest and juice for the best natural lemon flavor. I like adding some extra lemon zest to the baked cakes once they're glazed.
• Butter & Oil – A combination of unsalted butter (for flavor) and oil (for moisture) keeps the cake soft.
• Greek yogurt – Adds richness and ensures a tender crumb.
• Sugar – Granulated sugar balances the tartness of the lemon.
• Eggs – Help bind the cake and contribute to its structure.
• Flour & Leaveners – All-purpose flour, baking powder, and baking soda create the perfect rise.

Substitutions & Variations

• Swap full-fat, plain Greek yogurt for full-fat, plain sour cream.
• Add poppy seeds to the batter.
• Use orange zest & juice instead of lemon for a twist.

My Bundt Pan of Choice

If there's a bakeware company that you trust, try their Bundt pans.

If you're not sure where to start, Nordicware products are great. Their cast aluminum pans are sturdy and conduct heat well, creating evenly baked cakes, loaves, and more.

Prepping your Mini Bundt Pan for Easy Cake Removal

All the pretty grooves of a Bundt pan need to be properly coated so that it releases your lemon mini Bundt cakes once they've baked.

Use a pastry brush or a piece of paper towel to evenly coat the interior of the mini Bundt cake pan with a layer of melted butter, vegetable oil, or shortening. Make sure to get into all the nooks and crannies of the fluted design.

After greasing, dust it with a light coating of flour, which creates an additional barrier between the cake batter and the pan, making it less likely for the cake to stick.

After dusting with flour, tap the pan over the sink or garbage can to remove any excess flour. This ensures that only a thin, even layer remains to prevent sticking.

If you have a high-quality pan that you flour and grease well, you should not have any issues. You can also spray your pan with Baker’s Joy or a homemade equivalent of baker’s release spray. This helps ensure your cakes come easily and cleanly out of your pan once they’ve baked and cooled.

If you’re properly preparing your pan but still having issues, it could be that you need a new pan. As cake pans age, they can lose their ability to conduct heat as well as they once did.

Pro Tips

• Room temperature ingredients – Helps create a smoother batter.
• Don’t overmix – Stir until just combined to keep the cake light and tender.
• Pour your batter close to the top of each Bundtlette cavity - Don't worry about overflow. These cakes don't rise much above the fill line once they've exited the oven and cooled. However, if you would like to make them perfectly flat, you can trim their bottoms.

How to Make these Small Lemon Cakes

Prep the oven: After you've prepped your mini Bundt pan, preheat your oven to 350°F.

Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking powder, and salt. Set aside.

Zest the lemons: Both of your lemons will yield roughly one tablespoon of zest in total.

Infuse Zest: Use your fingers to rub lemon zest and sugar together in a bowl.

Combine Ingredients: To the bowl with your zest, add both lemon extract and vanilla extract, along with cooled melted butter and oil. Mix until combined.

Include Additional Wet Ingredients: Scrape down the bowl, then add the eggs one at a time, mixing fully after each addition. Once all eggs are in, mix in Greek yogurt and lemon juice for another minute or so.

Combine wet and dry ingredients: Add dry ingredients, mixing slowly. Finish folding with a spatula to avoid overmixing.

Fill the pan: Spoon the batter into the prepared Bundt pan, filling each cavity about ¾ full.

Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes rest in the pan on a cooling rack for 10 minutes. Then, invert them onto the wire rack to cool completely before glazing.

Lemon Glaze with Greek Yogurt

As the cakes cool, begin making the lemon glaze.

Make Glaze: Whisk together Greek yogurt, lemon juice, and powdered sugar in a medium bowl until smooth. Add more sugar to thicken the glaze and juice to thin it.

Glaze cake: Add glaze to a measuring cup to pour over your fully cooled mini cakes, and garnish with lemon zest.

Storage Instructions

Due to the dairy in the glaze, I recommend keeping these cakes in the refrigerator between serving them.

They'll still taste great up to 4 days after baking and are most delish served at room temperature. Bring them out of the refrigerator about an hour before you'd like to share them.

So long as you keep your cakes in an airtight container and seal them well before they enter your freezer, you may also freeze these cakes for up to 3 months.

Let cakes thaw for a few hours at room temperature before serving.

More Dessert Recipes

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