Description
Soft and moist lemon mini bundt cakes topped with a fresh citrus glaze. Perfect for dessert tables, brunches, and elegant gatherings.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter (softened)
1 cup sugar
2 eggs
½ cup milk or buttermilk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup powdered sugar
2–3 tbsp lemon juice
Optional: extra lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and grease mini bundt pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
5. Alternate adding dry ingredients and milk. Mix gently.
6. Fill molds two-thirds full.
7. Bake 12–18 minutes until golden and toothpick comes out clean.
8. Cool 5–10 minutes, remove from pan, and cool completely.
9. Whisk powdered sugar and lemon juice for glaze.
10. Drizzle glaze over cooled cakes and add zest if desired.
Notes
Do not overmix batter.
Grease pan thoroughly.
Add glaze after cakes fully cool.
Store in airtight container up to 2 days.