Easy Mini Lemon Bundt Cakes
Has lemon cake ever been more fun?! These Easy Mini Lemon Bundt Cakes start with a cake mix which means they are super simple to bake. Although the addition of lemon glaze and the mini size is what really makes them pop.
Mini desserts are always exciting, especially mini bundt cake recipes with a cake mix. You are also going to want these Mini Chocolate Chip Cookies, Boston Cream Pie Cookie Bites, Mini M&M Cookies and Mini No Bake Cheesecakes recipes too!
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What are the sizes of Mini Bundt Cakes
A regular sized bundt pan is either 9 or 10 inches in diameter and 3-4 inches tall. They will generously feed about 10 people but the mini versions are a single serving and so much fun.
This fluted tube pan will give you a cake that is about 1 1/2 inches tall and 2 inches in diameter. The pan I use is larger. This silicone pan bakes only 4 cakes at a time but they are about 1 1/2 inches tall and 4 inches in diameter.
The smaller pans are perfect for Mini Chocolate Bundt Cakes, Mini Black Forest Cakes and this best Mini Lemon Bundt Cake Recipe.
What goes into this Recipe
- Lemon Cake Mix- It is full of lemon flavor and gives you a moist and delicious cake.
- Milk- Substituting milk for water helps give the cake a wonderful taste and moist texture.
- Sour Cream- One of my favorite ingredients in baking because it balances the sweetness.
- Fresh Lemon- Using fresh lemon juice and zest gives the mini cake a brightness.
See recipe card for full information on ingredients and quantities.
Substitutions
Cake Mix- Use a vanilla or white cake mix with a small box of dry instant lemon pudding mix like I did with this Lemon Pound Cake.
Milk- Go ahead and use the same amount of water or even lemonade for a deeper lemon flavor.
Sour Cream- Greek yogurt is a wonderful substitute for sour cream.
Additions
There are so many flavors that go wonderfully with lemon. Adding 3/4 cup of fresh blueberries or raspberries is always a great idea. The addition of white chocolate chips or pistachios would also be wonderful.
How to make Mini Lemon Bundt Cakes
1. Combine the cake ingredients in a large bowl and mix using a hand held mixer. Spray the mini bundt pan with nonstick cooking spray and fill 2/3 full.
2. Bake in a 350 degree oven for 12-15 minutes or until a toothpick comes out with only a few crumbs.
3. Cool cakes in the pan for 10 minutes. Run a knife around the edge to loosen the cakes {if needed} and remove from the pan.
4. Combine the glaze ingredients in a bowl and whisk until smooth and pourable {adding more milk if needed}. Spoon the glaze over the top of each cake.
Expert Tips
- Zest the lemon before juicing it. It is nearly impossible to zest a lemon after juicing it.
- Do not spray the bundt pan until right before filling with batter. Doing this step too soon will result in the spray pooling at the bottom of the pan which can make the cakes stick.
- Fill the pans only 2/3 full with batter. Doing so will give you the perfect sized cake. It will also allow the cakes to bake evenly when all of the cakes are equal size.
- Do not over bake the cakes. It does not take long to bake mini bundt cakes.
- Make sure the cakes are completely cooled before adding glaze. If you add the glaze too soon it will melt into the cakes.
Storage and Freezing
Storing: Store these cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days.
Freezing: The best way to freeze these little cakes is in an airtight container in a single layer for up to 3 months. Wrapping the cakes in a couple of layers of plastic wrap helps too.
Recipe FAQs
Starting with a good nonstick pan is super important. You also want to be sure that you are spraying the pan with a good coat of nonstick spray.
Doing this step right before adding the batter is going to make a big difference. You can also add a dusting of flour to the pan after spraying to give it an extra layer of protection.
They are not the same size. There are mini bundt cake pans that are both smaller and larger than a traditional cupcake.
Fill the mini pans 2/3 full with cake batter. This gives mini bundt cake recipes plenty of room to rise when they are baking without overflowing.
The bake time for mini bundt cakes are similar to that of a cupcake. When you use the smaller pan you will want to bake them for 10-13 minutes.
The larger pan should bake for 12-15 minutes. Using a toothpick inserted into the cake is the best indicator. Be sure that you pull the cakes from the oven when there are a few crumbs left on the toothpick {but no raw batter}.
Do you love mini desserts? Try these amazing recipes…
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Mini Lemon Bundt Cakes
Ingredients
Cake
- 1 box lemon cake mix {15.25 ounces}
- 3 eggs
- ½ cup vegetable oil
- 1 cup milk
- ¼ cup sour cream
- 1 teaspoon lemon zest
Glaze
- 1 ½ cups powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°.
Cake
- Combine lemon cake mix, eggs, vegetable oil, milk and sour cream in a large bowl. Use a hand held mixer {or mix by hand} to mix the ingredients together until you have a nice and smooth batter.
- Spray each of the mini bundt pans liberally with nonstick cooking spray. Fill the pans ⅔ full. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.
Glaze
- Combine the powdered sugar, lemon juice, lemon zest and milk in a small bowl. Whisk until smooth. Add additional milk to thin the glaze if needed.
Assembly
- Pour about a tablespoon of lemon glaze over the top of each cooled cake. Top with your favorite topping. Store cakes in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.
Video
Notes
- Zest the lemon before juicing it. It is nearly impossible to zest a lemon after juicing it.
- Do not spray the bundt pan until right before filling with batter. Doing this step too soon will result in the spray pooling at the bottom of the pan which can make the cakes stick.
- Fill the pans only 2/3 full with batter. Doing so will give you the perfect sized cake. It will also allow the cakes to bake evenly when all of the cakes are equal size.
- Do not over bake the cakes. It does not take long to bake mini bundt cakes.
- Make sure the cakes are completely cooled before adding glaze. If you add the glaze too soon it will melt into the cakes.
