These mini lemon bundt cakes are moist and full of tangy lemon flavor. They are perfect for spring picnics, summer bbqs, and the lemon lover in your life!
I used a Nordic Ware mini bundt pan to bake these cakes, and I love how adorable they turned out! I also love to use this pan to make Coconut Carrot Cake for Easter. They make the cutest holiday treats!
You can also bake this recipe in a loaf pan or double the recipe for a standard size bundt pan, but you will need adjust the baking time.
These mini lemon bundt cakes are super moist on their own because of the buttermilk. But what makes them so special is the addition of lemon syrup. Poking small holes in the tops of the cakes and drizzling lemon syrup on the warm cakes adds extra moisture and lemon flavor. All of that lemony goodness seeps into the cakes, and it gives them extra moisture and tang. It truly sends these cakes over the top!
Ingredient Line Up
- Unbleached, all purpose flour
- Baking powder
- Lemon zest
- Unsalted butter, room temperature – You want softened, room temperature butter for this cake. Your butter should make an indention when you touch it with light pressure. I put my butter out on the counter about an hour before I start baking.
- Granulated sugar
- Large eggs, room temperature – You want room temperature eggs so they incorporate better into the batter. You can quickly bring your eggs to room temperature by placing them into a bowl of warm (not hot) water for 5-10 minutes.
- Pure vanilla extract
- Lemon juice
- Buttermilk, room temperature – Don’t keep buttermilk on hand? Me either! You can make your own by mixing one cup of milk with 1 tbsp of vinegar or lemon juice. Wait five to ten minutes and you have buttermilk!
- Confectioners sugar
Tips for Mini Lemon Bundt Cake Success
- Make sure your bundt pan is greased well! You don’t want your beautiful bundt cake design to mess up due to cake sticking to the pan.
- I like a strong citrus flavor in my lemon desserts. If you like a subtle lemon flavor, adjust the lemon juice and zest amounts to fit your preference.
- Make sure your butter, eggs, and buttermilk are room temperature to ensure they incorporate into your batter.
Mini Lemon Bundt Cakes
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
- 1/2 cup 1 stick unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- Juice of 1 lemon
- 3/4 cup buttermilk room temperature
- Juice of 1/2 lemon
- 1/4 cup confectioners sugar
- 1 cup confectioners sugar
- Juice of 1/2 lemon
- Preheat oven to 350°F and grease a mini bundt or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on high until light and fluffy – about 3 minutes.
- Add in the eggs one at a time, fully incorporating after each addition.
- Add in the vanilla and lemon juice.
- Scrape down the sides of the bowl if needed and beat until combined.
- Alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients.
- Evenly distribute the batter into your pan(s)
- If using a mini bundt pan, bake about 15 minutes or until a toothpick inserted in the center comes out clean. If using a loaf pan, bake 35-40 minutes. Let the cake(s) cool about 5 minutes in the pan. Then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the lemon juice and confectioners sugar.
- While the cakes are still warm, use a toothpick to poke holes in the tops of the cakes.
- Pour the syrup over the warm cakes. Let them cool completely before adding the lemon glaze.
- Whisk the confectioners sugar and lemon juice together in a small bowl.
- Drizzle the glaze over each cake.
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