Description
Bright and moist Mini Lemon Bundt Cakes bursting with fresh lemon zest and juice, finished with a tangy sweet glaze for an elegant yet easy dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- 1 teaspoon lemon zest (optional)
- Sprinkles and food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a mini bundt cake pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Stir in the lemon zest and fresh lemon juice until fully incorporated.
- Add half of the dry ingredients to the wet mixture and mix gently. Add the sour cream, then the remaining dry ingredients. Mix just until combined without overmixing.
- Spoon the batter into the prepared pan, filling each cavity about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, lemon juice, milk, and optional lemon zest until smooth.
- Once cakes are completely cool, drizzle the glaze over each cake and allow it to set before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 493 kcal
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg