If you adore bright, zesty flavors wrapped in tender, moist cake, then this Mini Lemon Bundt Cakes Recipe is an absolute must-try. These little gems burst with fresh lemon goodness, boasting a perfect balance of tanginess and sweetness that will light up your taste buds. Perfectly portioned for sharing or gifting, these mini cakes offer a delightful texture, soft crumb, and a shiny, citrusy glaze that makes every bite unforgettable. Whether you’re baking for a special occasion or just craving a sunny treat, this recipe brings sunshine to your kitchen in the most charming way.
Ingredients You’ll Need
These ingredients are delightfully straightforward, yet each one plays a crucial role in creating the delightful texture, irresistible flavor, and sunny color of your Mini Lemon Bundt Cakes Recipe. From the tangy punch of lemon pudding mix to the richness of sour cream and the delicate sweetness of powdered sugar glaze, they all come together to create magic.
- White cake mix: The base of the cakes gives them their tender crumb and structure with ease.
- Sour cream: Adds moistness and a subtle tang that complements the lemon perfectly.
- Milk: Helps thin the batter for the perfect texture while enhancing richness.
- Vegetable oil: Keeps the cakes soft and prevents them from drying out.
- Eggs: Bind all ingredients and provide lift for fluffy mini cakes.
- Instant lemon pudding mix: Boosts the lemon flavor and adds extra moisture.
- Lemon juice: For fresh, vibrant citrus brightness.
- Yellow food coloring (optional): Gives your mini cakes a cheerful, sunny hue to brighten any table.
- Powdered sugar: The key to a smooth, sweet glaze that dresses the cakes beautifully.
- Butter (melted): Adds richness and silky texture to the glaze.
- Milk (for glaze): Adjusts glaze consistency for perfect drizzling.
- Clear vanilla extract (optional): Adds subtle warmth and balance to the glaze.
- Lemon zest: Intensifies the citrus aroma and flavor in the glaze.
How to Make Mini Lemon Bundt Cakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F and spraying your 12-cavity mini Bundt pan generously with cooking spray to ensure easy release. In a mixing bowl fitted with a hand or stand mixer, combine the white cake mix, sour cream, milk, vegetable oil, and eggs. Begin mixing on low speed for about 30 seconds, then scrape down the bowl sides to incorporate everything evenly. Increase to medium speed and mix for another minute until smooth. Now, fold in the instant lemon pudding mix and freshly squeezed lemon juice to brighten all the flavors. If you want a sunshiny color, add a drop or two of yellow food coloring and mix just until consistent.
Step 2: Fill and Bake the Mini Bundt Cakes
Using a small cookie scoop or measuring spoon, portion about 2 ½ tablespoons of batter into each cavity — filling them just two-thirds full because these little cakes will puff up nicely as they bake. To even out the tops without deflating the batter, gently spread it with the back of a spoon sprayed with cooking oil. Pop the pan into the oven and bake for 13 to 15 minutes until a toothpick inserted near the center comes out mostly clean and the edges have a lovely golden hue. Let the cakes rest in the pan for about 10 minutes before transferring them to a cooling rack to come to room temperature.
Step 3: Whip Up the Glaze and Finish
While your mini cakes cool, it’s time to prepare the luscious lemon glaze. In a large bowl, stir together powdered sugar and melted butter until silky and combined. Whisk in the milk, clear vanilla extract if using, and freshly grated lemon zest. Aim for a glaze that’s fluid but not too runny — you want it to drizzle gracefully over the cakes but still cling to their surfaces. Adjust with a bit more milk or powdered sugar if needed. Use a spoon to dribble the glaze over each cooled cake, then let them sit for 5 to 10 minutes to allow the glaze to set beautifully.
How to Serve Mini Lemon Bundt Cakes Recipe
Garnishes
To make your Mini Lemon Bundt Cakes even more eye-catching, consider sprinkling a pinch of finely chopped fresh mint or a few edible flower petals on top of the glazed cakes. A light dusting of powdered sugar or a thin slice of candied lemon can add an elegant touch too. These small details elevate presentation and add a little extra zing for your guests.
Side Dishes
These mini cakes pair wonderfully with classic pairings like a cup of hot Earl Grey tea or freshly brewed coffee. For an indulgent twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance their tangy sweetness. Fresh berries are also a gorgeous and refreshing accompaniment.
Creative Ways to Present
Try stacking the mini Bundt cakes on a tiered cake stand for a festive brunch or party display. Wrap individual cakes in clear cellophane with a colorful ribbon to make charming favors. You can even serve them with small jars of lemon curd on the side for guests to slather on, turning a simple treat into an interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
After serving, store any leftover Mini Lemon Bundt Cakes in an airtight container at room temperature for up to 2 days to retain their moist texture. For longer storage, place them in the refrigerator but bring them back to room temperature before serving to brighten the flavors.
Freezing
You can freeze the mini cakes if you want to prepare them well in advance. Wrap each cooled cake individually in plastic wrap and place them in a resealable freezer bag. They will keep their best quality for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge, then let them come to room temperature.
Reheating
To refresh the cakes, warm them gently in a microwave for 10 to 15 seconds or in a 300°F oven for about 5 minutes. This helps revive their softness and brings back that just-baked feeling. Be mindful not to overheat as it may dry them out.
FAQs
Can I use homemade lemon pudding instead of instant pudding mix?
While homemade lemon pudding could add a fresh touch, the instant pudding mix not only enhances the lemon flavor but also ensures the perfect texture and moisture. Substituting may alter the cake’s consistency, so if you try homemade, expect slight differences.
What if I don’t have a mini Bundt pan? Can I use another pan?
Absolutely! You can use mini muffin tins or even regular cupcake pans. Just keep in mind the baking time might vary slightly, so start checking for doneness a few minutes earlier to avoid overbaking.
Is it okay to omit the yellow food coloring?
Yes! The yellow food coloring is purely optional for visual appeal. Your cakes will still have beautiful lemon flavor and a lovely pale hue without it.
Can I make the glaze dairy-free?
Definitely. Replace the butter with coconut oil or a dairy-free margarine and use your favorite dairy-free milk to keep the glaze smooth and drizzle-ready.
How long do these Mini Lemon Bundt Cakes stay fresh?
When stored properly in an airtight container at room temperature, these mini cakes stay fresh and moist for about 2 days. Refrigeration extends their life but may slightly affect texture.
Final Thoughts
Jumping into this Mini Lemon Bundt Cakes Recipe is like inviting a little slice of sunshine into your kitchen. Their bright, zesty flavor and tender texture make them perfect for any occasion—or just a simple, joyful treat. Once you bake them, you’ll want to share these charming little cakes with everyone you know, bringing smiles with every bite. So grab your mini Bundt pan, gather these fabulous ingredients, and treat yourself to a batch of happiness in cake form!
Print
Mini Lemon Bundt Cakes Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 24 mini Bundt cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Lemon Bundt Cakes are delightful, tender, and bursting with zesty lemon flavor. Made from a moist white cake mix enhanced with instant lemon pudding and fresh lemon juice, they’re baked in adorable mini Bundt pans and topped with a smooth, tangy lemon glaze. Perfect for parties, afternoon tea, or a refreshing dessert that’s both quick and easy to prepare.
Ingredients
Cake Batter
- 1 15.25-oz box white cake mix
- 1 cup sour cream
- ¾ cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 3.4-oz box instant lemon pudding mix
- 1 ½ Tbsp lemon juice
- Yellow food coloring (optional)
Glaze
- 2 cups powdered sugar
- 2 Tbsp butter, melted
- 2 Tbsp milk
- ½ tsp clear vanilla extract (optional)
- 1 lemon zest
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously spray a 12-cavity mini Bundt pan with cooking spray to ensure the cakes release easily after baking.
- Mix the Batter: In a mixing bowl with a hand or stand mixer, combine the white cake mix, sour cream, milk, vegetable oil, and eggs. Beat on low speed for 30 seconds, then scrape down the bowl edges. Increase speed to medium and beat for another minute until smooth. Add the instant lemon pudding mix and lemon juice; mix until fully incorporated. If desired, add yellow food coloring for a bright lemon color and mix until even.
- Fill the Pan: Using a measuring spoon or small cookie scoop, fill each mini Bundt cavity about two-thirds full with batter (approximately 2½ tablespoons). The batter will rise, so be careful not to overfill. Use the back of a spoon coated with cooking spray to evenly spread the batter in each cavity.
- Bake the Cakes: Place the pan in the preheated oven and bake for 13-15 minutes, or until a toothpick inserted into the center comes out mostly clean and the edges start to brown.
- Cool the Cakes: Let the cakes cool in the pan for 10 minutes, then carefully remove them and transfer to a cooling rack. Allow them to cool completely before glazing.
- Prepare the Glaze: In a large bowl, mix the powdered sugar and melted butter until combined. Whisk in the milk, clear vanilla extract, and lemon zest until the glaze is smooth and slightly thick but still easy to drizzle. Adjust consistency by adding more milk if needed to thin or powdered sugar to thicken.
- Glaze the Cakes: Using a spoon, drizzle the glaze generously over the cooled lemon Bundt cakes. Let the glaze set and dry for about 5-10 minutes before serving.
Notes
- Make sure not to overfill the mini Bundt pans as the batter rises significantly during baking.
- The yellow food coloring is optional but adds a vibrant color to the cakes.
- You can substitute the clear vanilla extract with regular vanilla extract if needed; the glaze will just be slightly less clear.
- For a dairy-free version, use a dairy-free sour cream and butter alternative.
- Store leftover cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
