Iced Lemon Mini Bundt Cakes are deliciously moist and citrusy, topped with a tart and sweet lemon glaze. These lovely little bundts are an elegant way to brighten up a brunch or dessert table. Make a batch of Iced Lemon Mini Bundt Cakes for your next celebration.
Individual bundt cakes offer up a single serving of fluffy, tender cake set in stunning little molds. And these mini lemon cakes are light, tangy, and melt-in-your-mouth good. They’re perfect for welcoming spring, pretty enough for special occasions and for gifting to citrus-lovers. They’re equally delicious with orange if a winter celebration is in order.
Making the Perfect Mini Bundt Cakes
These Iced Lemon Mini Bundt Cakes are a snap to make thanks to this easy and delicious recipe. To get started, you’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Silicone Whisk. And since this recipe is loaded with citrus, grab a GoodCook Citrus Squeezer and a GoodCook Fine Zester for zesting.
Pour the batter in a GoodCook 12 Cup Mini Bundt Pan, bake, and cool. Drizzle with glaze before serving. Now it’s your turn to bake up a batch of fresh and delicious mini bundt cakes!
Bake & Share!
Happy Mini Bundt baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Iced Lemon Buttermilk Mini Bundts
Deliciously moist and citrusy, topped with a tart and sweet lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 12 mini bundt cakes
- 1/4 cup plus 2 Tablespoons milk
- 2 Tablespoons lemon juice
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 medium lemon
- 1 large egg plus 1 yolk
- 1 and 1/2 cups powdered sugar
- 2 to 4 Tablespoons lemon juice
- Zest of 1 medium lemon
Preheat oven to 350° F. Spray a 12 cavity mini bundt pan with cooking spray.
In a small bowl, whisk together the milk and lemon juice. Set aside (Note: mixing milk and lemon juice causes a reaction that creates a mixture similar to buttermilk. It will take about 5 minutes to be ready. It will look lumpy and curdled, but that is normal.)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together butter, sugar, and lemon zest with a hand mixer at medium speed until light and fluffy, about 2 minutes. Add eggs, beating in one at a time, until incorporated. Make sure to scrape down the sides of the bowl during this whole process to incorporate all of the batter.
Add approximately ⅓ of the flour mixture, blending in, and then ½ of the milk mixture, alternating until all is incorporated, ending with the flour mixture.
Fill cavities in prepared pan ⅔ full. Bake for 19-22 minutes, or top is set and shiny and toothpick inserted into cake comes out clean. Let cool 10 minutes in the pan, and then turn out onto a wire rack to finish cooling.
For the icing, combine all ingredients and blend together until incorporated. Add additional lemon juice to thin to desired consistency. Pour glaze over cooled bundt cakes.