Learn how to make mini lemon bundt cakes: tender, moist, and finished with a bright lemon glaze — perfect for a simple, delicious treat at family gatherings or any moment you want a little indulgence.
This mini lemon bundt cake recipe is the individual, bite-sized version of my classic bundt cake: moist inside with a zesty lemon glaze on top for extra tang. The texture is close to a pound cake—rich, tender and perfectly lemony.
Why we love this recipe
- Easy recipe – quick to prepare with tips for perfectly moist mini cakes and easy unmolding.
- Individual portions – no slicing needed; everyone gets their own perfectly shaped cake.
- Pretty presentation – the bundt shape and lemon glaze make these ideal for any occasion.
More lemon desserts — try lemon poppy seed cake, lemon mascarpone cupcakes, lemon macarons, creamy lemon pie, or mini lemon meringue tarts for more citrus inspiration.
Notes on the ingredients
You will need the following basics for these mini lemon bundt cakes:
- Butter – unsalted and well softened.
- Sugar – fine granulated sugar.
- Eggs – at room temperature.
- Flour – plain all-purpose (T45 if available).
- Lemon – fresh lemon juice and zest (preferably organic).
- Leavening – baking powder and a little baking soda (or replace with baking powder alone).
- Milk & cream – a splash of milk and a little crème fraîche for tenderness.
- Vanilla & salt – pure vanilla extract and a pinch of salt to balance flavors.
How to make mini lemon bundt cakes
Quick visual instructions. Full ingredient amounts and the printable recipe card are below.
Step 1: In a large bowl or stand mixer, cream the softened butter with the granulated sugar and lemon zest on medium speed until light and fluffy.
Step 2: Add the eggs and vanilla, mixing until fully incorporated.
Step 3: Stir in the crème fraîche (or yogurt) and lemon juice until combined.
Step 4: Add the dry ingredients (flour, salt, baking powder and a little baking soda) alternately with the milk, folding gently with a spatula until the batter is smooth. Transfer the batter to the prepared mini bundt molds.
Baking
- Preheat the oven to 180°C (350°F). Bake the mini cakes for about 25–30 minutes, until golden and a skewer inserted into the center comes out clean.
- Let the cakes cool in the mold for 30–60 minutes, then turn them out carefully and transfer to a wire rack to cool completely before glazing.
Lemon glaze
Whisk powdered sugar with fresh lemon juice in a small bowl until smooth and pourable. Adjust the consistency with more sugar or lemon juice as needed.
Drizzle the glaze over fully cooled mini bundt cakes and let it set before serving.
Tips for success
- Choose the right pan: Use quality mini bundt molds (silicone or metal) for even baking and easy release.
- Grease thoroughly: Brush or spray the molds well, getting into all the details to avoid sticking.
- Use fresh lemons: Fresh zest and juice will give the best, most natural lemon flavor.
- Don’t overfill: Fill molds about two-thirds full to prevent overflow.
- Watch the bake time: Mini bundts bake faster than large cakes—start checking a few minutes early.
- Cool before glazing: Make sure the cakes are completely cool so the glaze does not run off.
Variations & substitutions
- Lemon-blueberry: Gently fold fresh or frozen blueberries into the batter.
- Lemon-poppy seed: Add poppy seeds for texture and a classic flavor combination.
- Lemon-lavender: Add a small amount of dried culinary lavender for a subtle floral note.
- Lemon-raspberry: Fold in raspberries for a fruity contrast and pretty color.
Storage
Room temperature / fridge: Store mini bundt cakes in an airtight container at room temperature for 4–5 days. Refrigerate if you prefer, but bring to room temperature before serving for softer texture.
Freezing: Freeze up to 3 months in airtight containers or freezer bags. Thaw slowly in the fridge or at room temperature.
More cake and bundt cake recipes
Bundt Cake chocolat et glaçage coulant au chocolat-
Gâteau Bundt Cake au Citron
-
Cake au Citron Moelleux
-
Cake Citron Pavot et Glaçage au Sucre
I hope you enjoy these mini lemon bundt cakes! If you try the recipe, please leave a rating or comment to share your results. Happy baking!
Mini Bundt Cake au Citron
- Author: Fadela
- Total Time: 45 minutes
- Yield: 6–12 mini cakes
Ingredients
Mini bundt cake citron
- 74 g unsalted butter, softened
- 120 g granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 20 ml lemon juice
- ½ lemon zest
- 45 g crème fraîche
- 140 g all-purpose flour (T45)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 95 ml milk
Lemon glaze
- 100 g powdered sugar
- 15 ml lemon juice
Instructions
- Preheat oven to 180°C. Grease your mini bundt molds thoroughly with a cooking spray or melted butter.
- Cream softened butter, sugar and lemon zest with an electric mixer for 1–2 minutes until light and creamy.
- Add the eggs and vanilla, mixing to incorporate.
- Mix in the crème fraîche and lemon juice until combined.
- Fold the dry ingredients (flour, salt, baking powder) alternately with the milk until just combined.
- Divide batter among prepared mini bundt molds, filling each about two-thirds full.
- Bake about 25–30 minutes, until golden and a skewer inserted in the center comes out clean.
- Let cool in the mold for 30–60 minutes, then unmold and finish cooling on a wire rack.
Lemon glaze
- Whisk powdered sugar and lemon juice until smooth and pourable.
- Pour or drizzle over fully cooled mini bundt cakes and allow the glaze to set before serving.
Notes
Storage: Keep up to 5 days at room temperature in an airtight container or up to 3 months in the freezer.
Nutrition (approx.)
- Serving Size: 1 mini cake
- Calories: 182
- Sugar: 18.8 g
- Fat: 6.5 g
- Protein: 2.9 g