Flavorful, moist, and with a delicate crumb, these Mini Lemon Bundt Cakes are admired for their perfect size- it makes for a personal-size treat that you can enjoy guilt-free without going overboard. The heavenly combination of yogurt, milk, and cream cheese introduces a twist to the whole recipe, making it incredibly luscious and simply delicious.
Furthermore, the citrusy drizzle of lemon glaze, in the end, elevates the overall flavor to make it a blissful treat.
If you are a citrus lover, then I assure you, these little bundtlettes, busting with spring flavors, are inevitably a quick fix for your citrus cravings.
These Mini Lemon Bundt Cakes are easy to make, and just when you want something quick and scrumptious to accompany your hot cup of evening tea, then these cuties perfectly fit the bill.
This is my go-to sweet because they are so easy to make, and the shape of these mini bundtlettes is sure to win you over!
Reasons You’ll ♡ Mini Lemon Bundt Cakes
This Mini Lemon Bundt Cake recipe is a fool-proof recipe that you would eternally love and trust! Plus, it
- Comes together with minimal effort
- Is intensely packed with lemon flavor
- Lusciously moist
- Delightful to bake, and
- Incredibly flavorful
Bake these adorable bundtlettes for a special event or a get-together or add it to your potluck or summer party- everyone will love you for the wonderful treat!
What is a bundt cake
A Bundt pan has a doughnut-like shape, and the cake baked in this pan takes the form of a doughnut, with a large hole in the middle.
Any regular cake, with any flavor, can be turned into a bundt cake, the only difference being the shape of the pan that it is baked in.
I was shopping at my local craft store the other day, and I spotted this mini bundt cake pan in the baking aisle. I found it very cute.
I mean, who could resist an adorable mini bundt pan that bakes such elegant and pretty bundtlettes, and this is how these cuties came into existence.
Ingredient list for Mini lemon bundt cakes
Cake Flour — The building block of the recipe, cake flour is an excellent substitute for all-purpose flour. It contains low protein content that affects the gluten quality of the flour. The cake turns out lighter and much softer when baked with cake flour. You can use the store-bought cake flour or make it at home.
Baking Powder — This is an essential leavening agent that is used for lifting the cake batter. It makes the cake light and airy.
Butter — Softened butter mixes well with sugar and is added to the batter for lending creaminess to the cake. Avoid using the hardened butter as it will not give the desired results.
Oil — Oil is a must-have for the cake, as it keeps the cake moist and prevents it from drying out.
Sugar — Regular granulated sugar is all you need to sweeten these mini lemon bundt cakes.
Salt — It enhances the overall flavor of the cake.
Eggs — Eggs are used to bind, lift and moisten the cake. They also add a unique flavor that’s so much loved.
Cream Cheese — It adds a depth of flavor and extra softness to the cake. It is a secret weapon to the best lemon bundt cakes ever.
Yogurt — It lends creaminess to the cake. I am using Greek yogurt for its richness.
Milk — Milk is added to the batter for an improved texture. It also lends moisture and tenderness to the cake.
Grated lemon zest — This is an absolute must-have for our citrusy mini lemon cakes for brightening up the flavor. Adding this should not be skipped.
Vanilla essence — This is added to enhance the flavor.
Powdered Sugar + Lemon Juice — When combined together, it creates a glaze for our freshly prepared bundtlettes.
Water — It adds moisture to the batter.
How to make Mini lemon bundt cakes
Prep up — Preheat the oven to 350°F. Brush the mini bundt cake pan generously with cooking oil or butter.
Mix the dry ingredients — In a mixing bowl, sieve together the flour, salt, and baking powder.
Mix the wet ingredients — Using a stand mixer, cream sugar and butter well blended. Add cream cheese, eggs, oil, vanilla, yogurt, lemon zest, and lemon zest until everything is well incorporated.
Now, add the dry ingredients to the bowl of wet ingredients and milk and water, and mix until everything is combined. Do not over-mix the batter.
Bake the cake — Pour the batter into your prepared mini bundt pan. Tap a couple of times on the counter to release any trapped air. Bake the mini lemon bundt cakes for 35- 40 minutes or until golden brown. Let it cool in the pan for 10- 12 minutes before transferring it onto a cooling rack.
While the mini bundt cakes are cooling, let’s prepare the glaze for a slight extra taste and sweetness.
Make the glaze — Mix the powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until it thickens. Let the mini cakes cool completely before drizzling the lemon glaze over them.
Finally, dress the glazed mini lemon cakes with the freshly-grated lemon zest, slice, and enjoy!
Expert Tips & Variations
Overmix — Do not over-mix the batter. Over mixing will make the cake lose its texture, and it will come out to be more dense and chewy. Mix the batter until the ingredients have combined well, as this will help the batter retain its air, which is much needed for it to rise.
Bundt pan — Use a good bundt pan for easy slide out. An anodized aluminum Bundt pan is always a great choice for easy de-molding.
Coat the pan well — Greasing the bundt pan well is the secret to an easy slide out of the cake. As the bundt pan has many grooves and edges, besides the inner tube which may hold the cake, make sure to grease these areas abundantly for an effortless slide-out of the cake. You can use a pastry brush or even a baking spray to grease the pan efficiently.
Cake Batter — When preparing for baking your cake, remember to fill the pan with ⅔ rd of batter, as it needs the rest of the space for rising.
Cool the cake — It would be best if you altogether avoided de-molding the cake when it is still hot, as this may break it. Patience is the key to perfect de-molding. Give your cute little creations some time to cool down in the pan before you flip them.
Loosen the edges when de-molding — This is an essential step and should be kept remembered for a clean de-molding. Run a butter knife around the sides of every groove and the middle tube as well. This step will loosen the cake from the pan and help the cake slide out easily.
Lemon glaze — These bundtlettes may be served with or without lemon glaze; either way, it is just as heavenly. If you prefer, you can add a glaze on top, and as it slowly drips down the grooves of the warm cake, it lends a dramatic look that leaves you swooning over it.
LET ME KNOW WHAT YOU THINK!
These Mini Lemon Bundt cakes are an incredibly decadent dessert that your whole family will love. These bundt cakes are the softest, lightest, and most citrusy flavored cakes you will ever bake and eat.
Drizzle with lemon glaze, and they look and taste so divinely delicious that anyone who has a bite will surely drool over it!
Should you make these mini cakes, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
SOME OTHER YUMMY CAKE RECIPES THAT YOU’LL LOVE:
Mini Lemon Bundt Cakes
FOR LEMON GLAZE
- ½ cup Lemon Juice
- 1¼ cups Powdered Sugar
MIX THE DRY INGREDIENTS
- Preheat oven @325 degrees F. In a large mixing bowl, combine flour, baking powder, and salt. Sift the dry ingredients. Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Set it aside.
PREPARE WET INGREDIENTS
- Using a stand mixer, cream sugar and butter well blended.
- Add cream cheese and mix until the mixture is pale yellow, light, and fluffy
- To avoid the eggy smell in your cake – add eggs one at a time.
- Beat on LOW setting until it blends in the batter, then add the other one.
- Add lemon zest. Lemon zest is essential in this recipe, and please do not replace this. Please do not use the white part of the lemon because that has a strong bitter taste.
- Pour in vanilla essence and yogurt.
- Add oil.
- Now, add the dry ingredients to the bowl of wet ingredients.
- Alternate the process – flour-milk-flour-milk, mixing well in between.
- The batter should be of dropping consistency, so add water accordingly.
- Pour the batter into the greased pan. Tap the pan a couple of times on the counter to release any trapped air.
- Bake mini cakes in the preheated for 35-40 minutes. Baking times may vary depending on your oven. Allow the mini cakes to cool for 10- 12 minutes before transferring onto a cooling rack. While the mini bundt cakes are cooling, let’s prepare the glaze for a slight extra taste and sweetness.
- To make the glaze – Mix the powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until it thickens. Let the mini cakes cool completely before drizzling the lemon glaze over them.
- Finally, dress the glazed mini lemon cakes with the freshly-grated lemon zest, slice, and enjoy!