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
Scale
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.
