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Tiny Citrus Bundt Treats

Featured in Irresistible Sweet Treats.

These charming mini bundt cakes feature bright lemon flavor in both cake and glaze. Made with lemon pudding mix and fresh zest, they're perfect for spring entertaining.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:19 GMT
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A close-up of small, glazed bundt cakes on a cooling rack. Pin it
A close-up of small, glazed bundt cakes on a cooling rack. | recipesbyclare.com

Let me share my favorite recipe for Mini Lemon Bundt Cakes! These little beauties are bursting with bright citrus flavor and topped with the most amazing lemon glaze. I love making these for spring and summer gatherings - they're always a hit and look so elegant on the dessert table.

Simple Yet Special

What I love most about these cakes is how they pack triple the lemon punch using pudding mix juice and fresh zest. They're incredibly moist and you don't even need a mixer. Perfect for everything from casual brunches to fancy celebrations like showers and weddings.

What You'll Need

  • For the Cake: - All-purpose flour for structure - A box of lemon pudding mix (my secret weapon) - Baking powder and salt - Fresh eggs at room temp - Sugar for sweetness - Oil keeps them moist - Greek yogurt adds richness - Pure vanilla or almond extract - Lots of fresh lemon zest and juice
  • For the Glaze: - Powdered sugar - Just enough milk - More lemon for extra zing

Let's Start Baking

Get Ready:
Heat your oven to 325°F and really grease those mini bundt pans.
Mix Your Dry Team:
Whisk flour pudding mix baking powder and salt together.
Mix Your Wet Team:
Combine eggs sugar oil yogurt and all those lovely lemon flavors.
Bring Them Together:
Fold wet into dry just until mixed don't overdo it.
Fill Those Pans:
Pipe or spoon your batter in filling about 2/3 full.
Bake with Love:
Let them bake until a toothpick comes out clean.
Make Them Pretty:
Once cool drizzle with that tangy lemon glaze.

My Best Tips

Really grease those pans well nothing's sadder than a stuck bundt. Using a piping bag makes filling so much easier. And wait until they're completely cool before glazing it makes such a difference in the finish.

Keep Them Fresh

These little cakes stay perfect at room temperature for 5 days in an airtight container. Pop them in the fridge if you need longer. They even freeze beautifully for a month just bring them to room temp before serving.

A tray of miniature bundt cakes glazed with a shiny, light-colored icing. Pin it
A tray of miniature bundt cakes glazed with a shiny, light-colored icing. | recipesbyclare.com

Make Them Your Own

Sometimes I toss in some berries or swap the glaze for cream cheese frosting. A sprinkle of toasted nuts on top adds such nice crunch. Have fun playing with different variations!

Frequently Asked Questions

→ Why did my cakes stick to the pan?

Grease pan very thoroughly, especially all grooves. Let cool 10 minutes before removing.

→ Can I make this as one large cake?

Yes, use a 10-cup bundt pan and bake for 1 hour or until done.

→ Why is my glaze too thin/thick?

Adjust consistency with more powdered sugar to thicken or milk to thin.

→ Can I make these ahead?

Yes, but add glaze just before serving for best appearance.

→ Can I freeze these cakes?

Freeze unglazed cakes up to 3 months. Thaw and add fresh glaze before serving.

Mini Lemon Bundt Cakes

Individual-sized bundt cakes bursting with lemon flavor, topped with fresh lemon glaze. A perfect elegant dessert for any occasion.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 mini cakes)

Dietary: Vegetarian

Ingredients

01 2 cups all-purpose flour.
02 1 box (3.4 oz) instant lemon pudding mix.
03 1 1/2 teaspoons baking powder.
04 1 teaspoon salt.
05 3 large eggs, room temperature.
06 1 1/2 cups granulated sugar.
07 1/2 cup oil (canola or vegetable).
08 1 cup Greek yogurt, room temperature.
09 1 teaspoon vanilla extract.
10 Zest of 1 small lemon.
11 Juice from zested lemon.
12 1 1/2 cups powdered sugar.
13 3 tablespoons milk.
14 1 tablespoon lemon juice.
15 1 tablespoon lemon zest.
16 1/2 teaspoon vanilla extract.

Instructions

Step 01

Heat oven to 325°F.

Step 02

Spray mini bundt pan with baking spray.

Step 03

Whisk flour, pudding mix, baking powder, and salt.

Step 04

In separate bowl, whisk eggs and sugar. Add oil, yogurt, vanilla, lemon zest, and juice.

Step 05

Fold wet ingredients into dry ingredients.

Step 06

Pipe or spoon mixture into bundt pans, filling them 2/3 full.

Step 07

Tap pan to remove air bubbles.

Step 08

Bake for 20-25 minutes.

Step 09

Cool in pan for 10 minutes, then invert onto wire rack and cool completely.

Step 10

Whisk all glaze ingredients until smooth.

Step 11

Pour glaze over cooled cakes.

Notes

  1. Makes 8 mini cakes.
  2. Can be made as one large bundt cake (bake 1 hour).

Tools You'll Need

  • Mini bundt pan.
  • Pastry bag (optional).
  • Wire cooling rack.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (yogurt).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 12 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g