Lemon Mini Bundt Cakes Recipe

This lemon mini bundt cakes recipe is a light, moist and bite-sized dessert for any party. Savory thyme in the batter perfectly compliments the tart, zesty lemon. Out of confectioners’ sugar? Combine 1 Tbs. cornstarch per cup granulated sugar and blend until light and powdery.

What better way to celebrate springtime than with a bright and fresh dessert? (Looking for more springtime recipes? Check out Coca-Cola Glazed Ham.) And this lemon mini bundt cakes recipe does just the trick. These bite-sized cakes look almost too good to eat with that sweet, citrus glaze poured on top. And the best part? They taste even better made from scratch instead of using a yellow cake mix.

Have leftover lemons? Here are the 10 Best Uses Leftover Lemons.

Here are some helpful baking tips for this lemon mini bundt cakes recipe. First, prep your bundt pans. Make sure to thoroughly grease and flour them to ensure the cakes release easily after baking. We recommend butter instead of cooking spray, as the latter might leave unwanted residue on the bottom of the cakes. For another tip, use fresh lemon zest and juice. For the best lemon flavor, skip the store-bought lemon juice and freshly grate lemons. Additionally, don’t over mix your batter, which can result in dense cakes, and distribute into the pans evenly to ensure uniform baking. Lightly tap the bundt pans against your counter top to get rid of any air bubbles. Finally, let your lemon mini bundt cakes cool in the pans before transferring them to a wire rack. You don’t want the glaze to melt on them!

For more lemon-infused desserts, click through for Lemon Mousse Cake, Spiked Lemonade Cupcakes and Lemon Cheesecake Bars.

Yields

12 servings

Total Time

3 hr

Prep Time

30 min

Cook Time

2 hr, 30 min

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