Lemon Mini Bundt Cakes

Check out these mini bundt cakes. A mini lemon bundt cake that is topped with frosting and sprinkles. These are great for spring, summer, and of course a mini lemon cake for Easter.

We love lemon, and small bundt cakes seem to elevate the flavor to a fun single serve cake. This is a simple lemon cake recipe you can make and serve up!

Grab your mini bundt pans and let’s get to baking up these mini cakes and enjoy the lemon citrus flavor in every single bite.

Plus these are a great gift to give to a loved one, neighbor, or serve up at dinner with a scoop of ice cream. So enjoy this small lemon cake recipe.

Why you will love these lemon mini bundt cakes…

• Made from scratch
• Fresh lemon juice used
• Topped with vanilla frosting and sprinkles
• Single serve cakes
• A spring cake or Easter cake

• All Purpose Flour
• Butter Flavored Shortening
• Granulated Sugar
• Eggs
• Baking Powder
• Baking Soda
• Milk
• Salt
• Lemon Juice Zest Lemon Extract
• Frosting
• Sprinkles

How to Make

Step 1: Grease pans, and preheat the oven. Start by measuring out your flour, salt, baking powder, baking soda, and place in a bowl. Stir and set aside.

Step 2: In a stand mixer, cream your shortening, sugar, lemon zest. Mix for 2-3 minutes.

Step 3: Now, you will add in your eggs one at a time. Add in the lemon juice, and extract.

Step 4: Now alternate between milk and dry. Start with wet ingredients and end, alternating between the two. Use the paddle attachment still with this recipe.

Step 5: Pour your lemon cake batter into the mini bundt pan. Bake as directed.

Step 6: Once the cakes are done place on a cooling rack. Once cooled, remove from pan, and then color your frosting and drizzle on top. Sprinkles and then serve.

Grab our Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. It’s a great printable to keep handy for when you need to convert a recipe.

Storage

You can store these mini cakes on the counter in an airtight container. They will store for 3-7 days. We find they are best to be eaten within the first few days.

As they dry out after a few days. So feel free to eat them or if not toss in the freezer.

To freeze these mini lemon cakes, place in a freezer container or bag, and freeze for 3-4 months. Thaw on the counter or toss in the microwave for a quick thaw.

Expert Tips and Variations

• You can leave out the lemon extract if you want a less lemon flavored cake.
• Feel free to skip lemon altogether, if you want vanilla cakes. add in a teaspoon of vanilla extract.
• It is important to let the cakes cool in the pan. Then run a knife around the edge to help release the cakes.
• Make sure the pans are greased well, to prevent the cake from sticking in bundt pans.
• Use a boxed cake mix instead of homemade if you want to speed up prep.
• Try a lemon glaze instead of vanilla frosting.

Recipe FAQs

What is lemon zest?

Lemon zest is the outer skin of a lemon. It adds a nice zest of citrus to recipes. You will find many recipes call for lemon juice and lemon zest.

How to zest a lemon?

With your zester or grater you want to take a washed lemon, and glide it across the blades. You only want to remove the yellow portion of the lemon peel. If you remove the white portion it will make your zest bitter.

Is lemon a fruit?

Lemon is considered a fruit.

How long to bake mini bundt cakes?

We baked these mini bundt cakes for 15-20 minutes. To know the cakes are done, take a toothpick and stick in the center of the cake. If it comes out clean the cake is done. If it shows wet batter, return to the oven to allow it to bake longer.

Can you freeze mini bundt cakes? Where to buy mini bundt cake pans?

We found our mini bundt cake pans on Amazon, and had them shipped. Most mass retailers like Target, Walmart, etc. should carry the mini pans as well.

More Lemon Desserts and Drinks

• Lemon Cream Puffs
• Whiskey Lemonade
• Sheet Pan Lemon Cake
• Blueberry Lemon Roll
• Lemon Cupcakes
• Lemon Pistachio Zucchini Bread

Ingredients

Makes 12 servings

• 3 cups all-purpose flour
• 1 cup butter-flavored shortening
• 4 large eggs, room temperature
• 2 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup fresh lemon juice
• 1/2 teaspoon lemon extract
• 3 tablespoons lemon zest
• 1 can whipped frosting vanilla
• Food coloring to color the frosting, optional

Method

1. Start by preheating your oven to 350 degrees. Grease your bundt pans.
2. In a bowl you are going to whisk up all your dry ingredients.
3. Then you will whisk up your milk, lemon juice and extract.Whisk well and then set it to the side.
4. In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
5. Now you will lower to speed and add in the eggs one at a time, incorporating each.
6. Alternate the wet and the dry ingredients ending with wet.
7. Once the batter for the cake is mixed, pour into the mini budt pans.
8. Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
9. Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
10. Flip the cakes over on the baking rack and your mini bundt cakes will come out.
11. Once they are fully cooled, color your frosting and drizzle over the top of your cakes.

Kitchen notes