Mini Lemon Bundt Cakes

4.60 from 47 votes

Flavorful, moist, and with a delicate crumb, these Mini Lemon Bundt Cakes are admired for their perfect size- it makes for a personal-size treat that you can enjoy guilt-free without going overboard. The heavenly combination of yogurt, milk, and cream cheese introduces a twist to the whole recipe, making it incredibly luscious and simply delicious.

Prep: 15

Cook: 40

Total: 55

Course: Dessert

Cuisine: American

Servings:

Calories: 370kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS - BAKES 6 MINI BUNDT CAKES

2 cups Cake flour
1 teaspoon Baking powder
⅛ teaspoon Salt

WET INGREDIENTS

6 tablespoons Softened butter
1½ cups Sugar + 3 tablespoons extra
4 ounces Cream cheese (1/2 less fat)
2 large Eggs
2 tablespoons Grated Lemon zest
1 teaspoon Vanilla essence
¼ cup Oil any neutral oil
2 tablespoons Yogurt
¼ cup Water (to adjust consistency)
½ cup Milk

FOR LEMON GLAZE

½ cup Lemon Juice
1¼ cups Powdered Sugar

US Customary - Metric

Instructions

MIX THE DRY INGREDIENTS

Preheat oven @325 degrees F. In a large mixing bowl, combine flour, baking powder, and salt. Sift the dry ingredients.
Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Set it aside.

PREPARE WET INGREDIENTS

Using a stand mixer, cream sugar and butter well blended.
Add cream cheese and mix until the mixture is pale yellow, light, and fluffy
To avoid the eggy smell in your cake – add eggs one at a time.
Beat on LOW setting until it blends in the batter, then add the other one.
Add lemon zest. Lemon zest is essential in this recipe, and please do not replace this. Please do not use the white part of the lemon because that has a strong bitter taste.
Pour in vanilla essence and yogurt.
Add oil.
Now, add the dry ingredients to the bowl of wet ingredients.
Alternate the process - flour-milk-flour-milk, mixing well in between.
The batter should be of dropping consistency, so add water accordingly.
Pour the batter into the greased pan. Tap the pan a couple of times on the counter to release any trapped air.
Bake mini cakes in the preheated for 35-40 minutes. Baking times may vary depending on your oven. Allow the mini cakes to cool for 10- 12 minutes before transferring onto a cooling rack.
While the mini bundt cakes are cooling, let’s prepare the glaze for a slight extra taste and sweetness.
To make the glaze - Mix the powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until it thickens. Let the mini cakes cool completely before drizzling the lemon glaze over them.
Finally, dress the glazed mini lemon cakes with the freshly-grated lemon zest, slice, and enjoy!

Notes

Frequently asked questions

How to tell if my mini cakes are done?

It is easy to confirm if your little bundt cakes are done baking. Insert a toothpick in the thickest part of the cake. If it comes out clean, it ensures the baking - your cake is all done. If it comes out wet, it still needs some more time inside the oven.

Return the cake to the heated oven and bake t 5 minutes intervals. Perform the toothpick test in between the baking times until the toothpick comes out clean.

How to store the leftover cake? Do I need to refrigerate?

No, you don’t have to refrigerate the cake, as it can be very conveniently stored at room temperature. You can cool the cake and cover it with a plate or a dome or even wrap it with a foil, and it will stay fresh for 3-4 days. Avoid refrigerating, as this may dry out the cake.

Your cake needs to be refrigerated IF, and only it has icing on top. Leaving it out may turn the icing sour. To refrigerate, seal it with a foil or transfer it to an airtight container to avoid it from drying out.

Before serving, keep it on the counter for about 15- 20 minutes to come to room temperature and get softened. It will then be ready to serve!

Freezer-friendly!

This mini bundt cake freezes beautifully. Wrap up the completely cooled individual bundt cake with plastic wrap and store it in an airtight container. This way you don't have to thaw the whole box. Just thaw a single bundt cake and enjoy!

This cake will last 2-3 months in the freezer.

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