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Mini bundt cakes overview with lemon icing and flowers.
AGT Editorial Team

Mini Bundt Cakes

5 from 3 votes
Moist, tender mini bundt cakes are sure to be the hit of your next party! They’re super cute, extremely easy, and are loaded with bright, lemony flavor. Finish off with a sweet, simple, lemon glaze and you’ve got an adorable mini dessert that's perfect to serve at a Mother's Day brunch or Tea Party!
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 169
Ingredients Method Notes

Ingredients
  

For The Cake
  • 2 Cups All purpose flour
  • ¾ Teaspoon Baking powder
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Salt
  • 1 Cup Unsalted butter room temperature
  • 1 ½ Cups Granulated sugar
  • 2 Large Eggs + 1 egg yolk room temperature
  • 2 Teaspoons Vanilla extract
  • 1 Teaspoon Lemon zest
  • ¾ Cup Buttermilk room temperature
For The Glaze
  • 1 ¾ Cup Powdered sugar
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla extract
  • 1 Teaspoon Lemon zest
  • 1-2 Tablespoons Fresh lemon juice
  • Pinch of salt

Method
 

  1. Preheat the oven to 325° F and spray your mini bundt pan with cooking spray followed by a light dusting of flour (to prevent sticking).
  2. In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the room temperature butter and granulated sugar for 1-2 minutes or until light and fluffy
  4. To the butter mixture, beat in eggs and yolks one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
  5. Add in vanilla extract and lemon zest, and mix to combine.
  6. With the mixer on low speed, in three parts, alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined.
  7. Transfer the cake batter to a pastry bag and fill each prepared bundt cake cavity halfway full.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cakes cool in the pan for 10 minutes, before flipping them onto a wire rack to finish cooling completely.
  10. To make the glaze, whisk together powdered sugar, milk, and a pinch of salt. Add in the vanilla and lemon zest, and mix again. Whisk in just enough lemon juice to achieve your desired consistency.
  11. Spoon the glaze over fully cooled mini bundt cakes, then let it set, decorate, and enjoy!

Notes

  • Use room temperature ingredients when making the cake batter
  • Don’t overmix the batter or else your mini cakes will be tough and dense
  • Make your own homemade buttermilk in a pinch by adding 1 tablespoon of lemon juice to 1 cup of whole milk
  • Spray your mini bundt pan with cooking spray and dust lightly with flour to prevent sticking
  • The color of your pan matters, if baking with a light colored pan they may need up to 20 minutes in the oven
  • Let the mini cakes cool completely before glazing
  • If freezing, don’t glaze the cakes
  • Store leftover mini bundt cakes in an airtight container at room temperature for up to 5 days.