Description
These Mini Lemon Bundt Cakes offer a burst of sunny citrus in every bite. Soft, moist, and brimming with fresh lemon flavor, they’re quick to bake and perfect for any gathering or afternoon pick me up.
Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C) and grease your mini bundt pan thoroughly.
- Cream butter and sugar in a bowl until light and fluffy, about 3 to 4 minutes.
- Beat in eggs one at a time, then stir in vanilla, lemon juice, and lemon zest.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to the wet mixture alternately with buttermilk, mixing just until combined.
- Fill each cavity of the pan two thirds full with batter and bake 18 to 20 minutes or until a toothpick comes out clean.
- Let cakes cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Notes
Take care not to overmix the batter to keep the cakes tender. Make sure to grease the pan well so they release easily. Store cooled cakes in an airtight container at room temperature for up to three days or freeze wrapped for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 17g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini bundt cakes, lemon cakes, citrus dessert, mini desserts, easy baking