Mini Lemon Bundt Cakes

4.67 from 15 votes

Lemon cake just got even better when baked in a mini bundt pan and topped with homemade lemon glaze.

Prep Time15

Cook Time15

Cooling Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: mini cakes

Calories: 168kcal

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.

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.

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.

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.

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:

Try adding 3/4 cup of fresh blueberries, fresh raspberries, white chocolate chips or pistachios.