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.
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.