Mini Lemon Bundt Cakes

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5 from 2 reviews

Delightful Mini Lemon Bundt Cakes with a Lemon Glaze. This recipe uses both lemon juice and lemon zest in both the cake and glaze for that extra citrusy flavour!


For the lemon bundt cakes

For the lemon glaze


For the lemon bundt cakes

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Grease and lightly flour 12 to 15 mini bundt pans (metal or silicon). (Please see Kitchen Notes)
  3. Place the mini bundt pans onto a baking tray.
  4. Cream the butter, sugar and lemon zest together until light and fluffy. I like to do this using an electric stand mixer with the flat-paddle attachment.
  5. Measure the flour, baking powder and salt into a bowl.
  6. Beat the eggs, one at a time, into the creamed butter and sugar, followed by a tablespoon of the dry ingredients to help prevent the batter from curdling.
  7. Once all of the eggs have been added, add the remaining dry ingredients, together with the lemon juice and milk.
  8. Beat until the batter is thick and smooth.
  9. Spoon the batter into the mini bundt pans until they are about 2/3 full, and use a small spatula to smooth out the batter.
  10. Give each mini bundt pan a gentle tap on the kitchen bench to make sure the batter settles into the grooves of the bundt pan.
  11. Bake for 12 to 15 minutes, or until the tops of the cakes are lightly golden and a skewer inserted into the thickest part of the cakes comes out clean.
  12. Leave the cakes to settle in the bundt pans on a wire rack for about 5 minutes, before carefully unmolding the cakes.
  13. Let the cakes cool completely on a wire rack.

For the lemon glaze

  1. In a medium-sized bowl, whisk together the icing sugar (powdered sugar) with some lemon juice until you have a thick, but pourable, consistency.
  2. A thin frosting will cover more of the cakes, but it will be more transparent.
  3. A thick frosting will cover mostly the top of the cakes, but it will dry to an opaque white colour (like shown in the photos).

To assemble the lemon bundt cakes

  1. Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the frosting.
  2. Spoon the lemon glaze over a few cakes a time, a decorate with some finely grated lemon zest.
  3. Repeat Step 2 for the remaining cakes. The glaze needs to be wet for the lemon zest to stick to it, and the glaze will set more quickly the thinner it is. Hence, I recommend frosting just a few cakes at a time.
  4. Leave the cakes for at least 15 minutes to set before serving.

Kitchen Notes

Mini bundt pans come in different shapes and sizes, and they can also vary in volume. So depending on what type of bundt pans you have, you might make more or less than 12 cakes. Also, the baking time might vary, depending on the size of your bundt pans. The mini silicone bundt pans I have used in this recipe (and shown in the photos) have a volume of approximately 90ml (1/3 cup).

If you do not have mini bundt pans, you can simply bake the cakes in a muffin pan.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.