What are Mini Lemon Bundt Cakes? | The Best Mini Bundt Cake Pan | Can I Make a Traditional Size Bundt Cake Instead of Mini? | How to Make Moist Lemon Bundtlets | How to Make Mini Lemon Bundt Cakes | Essential Baking Tools for Mini Bundt Cakes
There is nothing quite as good a bundt cake except mini bundt cakes! Who doesn’t want an individual bundt cake that’s just for them? Let me know if you know them, because I don’t! These mini lemon bundt cakes are out of this world good and super chic. Read below for the recipe.
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What are Mini Lemon Bundt Cakes?
Mini lemon bundt cakes come in two main forms: pound cake or light delicate cake. This particular recipe is a mix of the two. It is neither overly dense nor overly fluffy.
In addition to this delicious this lemon bundt cake, we add a lemon glaze following by a simple icing drizzle to give it that real wow factor. This isn’t a heavily iced cake, and it doesn’t need to be because the cake is moist and super flavorful.
The Best Mini Bundt Cake Pan
One of the most important parts of choosing a mini bundt cake pan is getting one that is not dark coated. Dark pans tend to overcook and brown bundt cakes too much, so stick with silver or gold.
I would also recommend using a super high quality bundtlette pan, such as this adorable Nordic Ware heritage bundtlette cake pan. This traditional bundtlette pan that is light colored on the inside is a good choice as well.
If you want to use the same pan I used for these lemon bundtlets, I have this one from Williams-Sonoma.
Can I Make a Traditional Size Bundt Cake Instead of These Mini Bundts?
The portions of this recipe will not translate to a big bundt cake pan correctly, and your bundt cake will be quite small. You can double the recipe, however, but only use 5 eggs!
Also, increase your baking time to between 45-60 minutes and reduce the temperature to 325 degrees F.
How to Make Moist Lemon Bundtlets
There is nothing worse that a dry cake that should be moist and flavorful! There are a couple of things that make these mini lemon bundtlets moist.
First, we use plenty of butter, a little shortening, and milk. All of these ingredients add to the moist, light texture of this cake.
Second, the lemon glaze hydrates this cake and keeps that lemony flavor feeling fresh even days later. In fact, I think these cakes are even better the second day after they have had time to absorb more of the lemon glaze!
How to Make Mini Lemon Bundt Cakes
- Cream cold butter, shortening, and sugar until light and fluffy.
- Next, add the dry ingredients and mix.
- Then add milk and lemon emulsion, and mix until combined.
- Lastly, incorporate the eggs one at a time.
- Butter and flour the mini bundt cake pan, pour batter into wells, and bake.
- Pour lemon syrup over cakes while warm, and then sprinkle with sugar or powdered sugar to finish.
Essential Baking Tools for Mini Bundt Cakes
- A mini bundt cake pan, such as this heritage pan or this cute pan
- Lemon emulsion for the cake batter
- A stand mixer with a paddle attachment (or this one for a 6 qt. mixing bowl)
- Baking spray (instead of butter and flour). Bak-Klene is my favorite!!
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- unsalted butter
- 2 Tbs shortening
- all-purpose flour
- baking powder
- lemon emulsion (or pure lemon extract)
- Extra sugar for dusting top of cake
For the Mini Lemon Bundt Cakes
- Preheat oven to 350 degrees. Set butter out for 45 minutes before mixing; beat the butter on medium high in a stand mixer fitted with a paddle attachment until the butter is smooth. This may take a few minutes since the butter is still cold.
- Add the sugar and shortening, and beat on medium high for 2 minutes or until light and fluffy.
- Next, add the flour, baking powder and salt and mix until combined well.
- Then, with the mixer on a low speed, add the lemon extract and milk, and mix until combined.
- Add the eggs one at a time, making sure that each one is fully mixed in before adding the next egg. The batter will be thick, but that is how it should be!
- Butter and flour mini bundt cake pan. Fill the mini bundt cake wells half full with batter and spread evenly.
- Bake for 20-25 minutes. You know the cake is done when you gently touch one of the bundt cakes and it springs back. You can also test with a skewer. If the skewer comes out clean, the cake is done.
- Let cakes rest for 10 minutes in the pan, then flip pan over onto a cooling rack to remove cakes. If cakes won’t come loose, run a thin knife along the sides of the bundtlets to loosen them from the pan if needed.
For the Lemon Glaze
- Prick the cakes 10 – 12 times on top using a skewer or pairing knife. Combine the fresh lemon juice and 1 1/2 cups of sugar in a microwave safe bowl and heat for 90 seconds. Stir to dissolve the sugar, and slowly pour the sugar syrup over the cakes, letting the syrup soak in before adding more.
- Use the back of a spoon or butter knife to gently spread the syrup around so it can soak into the bundtlettes. Pour the rest of the syrup on and spread evenly.
- Sprinkle the top of the cake liberally with sugar and let cool for a couple of hours before serving.
- These mini lemon bundt cakes do not need frosting because they are so delicious! The frosting shown in the pictures is just for decorative purposes. If you want to add some cute decorative frosting, then this buttercream works great.
Keywords: mini lemon bundt cakes, lemon bundt cake, bundtlets, cakelets