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These delicious small lemon bundt cakes are a great cake to make. They are just right for an individual dessert, or boxed for party favors. The summertime barbecues are great for serving these little cakes.
Bundt cakes are a great change from a regular layer cake once in a while. They are baked in a special cake pan called a bundt pan, that have different markings on the pans to give the cakes a unique, pretty appearance.
We made our small bundt cakes out of lemons. It seems when you buy a bag of lemons, there are always some leftovers to use before they go bad. Just squeeze them for these delicious little treats. When life gives you leftover lemons, make delicious small lemon bundt cakes!
You can also make them in a big bundt cake pan, if you prefer. We have done this many times. These little ones are pretty cute though. They are also ideal to give away to your friends after a party. We put them in a little cake box with a clear window and tape them up. Trust us, everyone will want to take one home.
Ingredients for the Delicious Small Lemon Bundt Cakes:
- Butter- For giving the cakes a nice richness.
- Sugar- For some sweetness.
- Eggs- For tenderness.
- Lemon Zest- For that great citrusy flavor.
- Lemon Juice- For even more lemony flavor.
- Flour- For texture.
- Salt- Enhances the flavor.
- Baking Powder- Helps the cake rise.
- Baking Soda- Also helps the cake rise.
- Sour Cream- Helps with moisture in the cake.
Making these delicious small lemon bundt cakes:
Have all the ingredients for the cake ready to use. It helps sometimes when you think you have all the ingredients, but you don't. Trust us, we have done this before.
In a medium size bowl, add the flour, salt, baking soda, and baking powder together. Now, set this mix aside.
Using another mixing bowl, add the softened butter and sugar and mix until creamy. Using softened butter makes the sugar mix easier into the butter.
After the butter is creamy, start adding the eggs, one at a time.
After everything is creamy and all incorporated, it is time to add the lemon zest. Beat for a few seconds until mixed.
Now, mix the lemon juice with the sour cream.
Add about ¼ of the flour mixture and mix. Next, add ⅓ of the sour cream mixture to the batter. Do this until all of the flour and sour cream mixture is combined.
When finished, the bundt cake batter will be thick; that is what you want.
Fill the prepared pans ⅔ full with the mixture. You can put the batter into a piping bag or a zip lock bag and cut a little of the end off. This makes it easier to fill the small bundt pans.
Bake the bundt cakes at 350ºF for 20 minutes or until fully baked in the middle. Then, dump out the bundt cakes onto a cooling rack to fully cool; the bundt cakes drop out pretty easily.
Making the lemon glaze for the bundt cakes:
While the cakes are cooled, make the lemon glaze by melting the butter in a small pan over medium heat, then mix in the powdered sugar, lemon juice, and milk. Then, pour the glaze in a small bowl and dip the cooled bundt cakes till it covers all the sides.
Covered in the great lemony glaze.
We added a lemon cream cheese topping to the top of the cake. It is delicious and adds even more flavor to these little cuties.
Other small desserts you might like:
- Single serving lemon meringue pie jars
- Chocolate pudding in minatures
- Chocolate coconut pudding
- Blueberry tarts
Adding to the deliciousness:
- Pipe some lemon cream cheese icing on the top of the cakes.
- Top the cakes with some lemon curd for more lemon taste
Delicious small lemon bundt cakes
- Prep Time: 12 to 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 14 small cakes 1x
- Category: Cakes
- Cuisine: American
Ingredients
Lemon Bundt Cake:
- 1 cup Butter, softened
- 2 ½ cups sugar
- 5 eggs
- 2 Tablespoons lemon zest
- ⅓ cup lemon juice
- 2 ¾ cups flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cups sour cream
Lemon Glaze:
- ⅓ cup butter
- 2 cups sifted powdered sugar
- ¼ cup. lemon juice
- 4-5 Tablespoons of milk
Instructions
- Set oven to 350ºF
- Spray the pans with flour cooking spray or spread melted butter in all of the crevices of the bundt pan and then flour them.
- Sift the flour, salt, baking soda, and baking powder together and set aside.
- Beat butter and sugar until it is creamy.
- Add the eggs, mixing in one at a time.
- Add the lemon zest and mix.
- Mix the lemon juice with the sour cream
- Add about ¼ of flour and mix. Next, add ⅓ of the sour cream mixture to the batter. Do this until all of the flour and sour cream mixtures are combined.
- Fill the prepared bundt pans with the batter to just ⅔ full.
- Bake in the oven for about 20 minutes or until a cake tester comes out clean.
- When done, turn the pan upside down and let the small bundt cakes drop out.
Lemon Glaze:
- In a saucepan, melt the butter
- Add the powdered sugar, lemon juice, and milk and whisk until smooth.
- Let it sit for a few minutes to cool slightly.
- Dip the bundt cake half way down into the glaze and turn. Set the cakes on a wire rack and cool.
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