Mini Lemon Bundt Cakes

There’s something so inviting about the smell of lemon wafting through the kitchen. With these Mini Lemon Bundt Cakes, you’ll bring a refreshing burst of citrus to your dessert table. Perfectly moist and bursting with flavor, these little cakes are a delightful treat for any occasion. Plus, they’re super easy to whip up, making them a hit with both friends and family. So grab your apron, and let’s create some delicious memories together.

I’ve always had a soft spot for mini desserts. There’s just something charming about their petite size that makes enjoying them feel extra special. Mini Bundt Cakes, in particular, are not only adorable but also incredibly versatile. They are perfect for brunch, birthday parties, or even a quiet evening at home with a cup of tea. With the zesty lemon flavor, these cakes are sure to brighten any day. You can even pair them with a soothing cup of tea, like my refreshing lemon cinnamon tea for the ultimate cozy experience.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1/3 cup buttermilk
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

Step 1:

Preheat your oven to 350°F (175°C) and grease your mini bundt pan thoroughly. This will help your cakes release easily after baking.

Step 2:

In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This should take about 3-4 minutes. It’s a crucial step for getting that perfect texture.

Step 3:

Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, fresh lemon juice, and lemon zest. Your kitchen will smell amazing at this point.

Step 4:

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix just until combined; overmixing can lead to dense cakes.

Step 5:

Spoon the batter into your prepared mini bundt pan, filling each cavity about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6:

Allow the cakes to cool in the pan for about 5 minutes before gently turning them out onto a wire rack to cool completely.

Nutritional Information

These delightful Mini Lemon Bundt Cakes yield about 12 servings. Each mini cake contains approximately 200 calories, 8g of fat, 26g of carbohydrates, and 3g of protein. It’s a sweet treat that can be enjoyed guilt-free in moderation.

Healthier Alternatives

If you’re looking to lighten these cakes up a bit, consider substituting half of the all-purpose flour with whole wheat flour or using Greek yogurt in place of buttermilk. You can also reduce the sugar by 1/4 cup and still keep the flavor intact. These small swaps can make your Mini Bundt Cakes healthier without sacrificing taste.

Serving Suggestions

These Mini Lemon Bundt Cakes are perfect on their own, but you can elevate the experience by dusting them with powdered sugar or drizzling a simple lemon glaze made from powdered sugar and fresh lemon juice on top. They pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. These cakes also make a lovely addition to a brunch spread alongside my dulce de leche cake.

Common Mistakes

One common mistake is overmixing the batter, which can result in tough cakes. Be gentle when combining the wet and dry ingredients. Also, don’t skip the greasing of your bundt pan; trust me, it makes a difference in getting those cakes out beautifully. Lastly, be sure not to open the oven door too often while the cakes are baking; it can cause them to sink in the middle.

Storing Tips

• Store any leftovers in an airtight container at room temperature for up to three days.
• If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap them tightly in plastic wrap or aluminum foil.
• These cakes also freeze beautifully if you want to prepare them ahead of time for a special occasion.

FAQs

• Q1: Can I make these Mini Bundt Cakes ahead of time?
  A1: Absolutely; You can bake them a day in advance and store them in an airtight container until you’re ready to serve.
• Q2: What can I do with leftover lemon zest?
  A2: You can freeze it for later use. Just place it in a small container or Ziploc bag.
• Q3: Can I use a regular bundt pan instead of a mini one?
  A3: Yes, just adjust the baking time. Larger cakes will take a bit longer to bake; start checking at around 30 minutes.

If you’re ready to brighten your day or impress your guests with a sweet treat, these Mini Lemon Bundt Cakes are just the thing. Enjoy the delightful zesty flavor and happy baking!

Print