Imagine biting into a perfectly moist, tangy mini bundt cake that bursts with bright lemon flavor, so irresistible that you'll want to make them again and again! These adorable Mini Lemon Bundt Cakes are not just desserts; they're little rays of sunshine that will transform your baking game and impress everyone from family gatherings to elegant afternoon teas. Prepare to unlock the secret to creating the most delectable, crowd-pleasing treats that are surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 mini bundt cakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 6-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring all crevices are thoroughly coated.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the fresh lemon juice and lemon zest into the wet ingredients, mixing until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared mini bundt cake cavities, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove from the oven and let the cakes cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Zest Like a Pro: Use a microplane or fine grater to get the most aromatic lemon zest without the bitter white pith.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cakes tender and light.
- Grease Thoroughly: Use a pastry brush to get non-stick spray or melted butter into every nook and cranny of the bundt pan.
- Check for Doneness: A toothpick should come out clean, but remove cakes from the oven when they're still slightly moist for ultimate tenderness.
- Cooling is Crucial: Let cakes rest in the pan for 10 minutes before removing to prevent breaking.
- Get Creative with Toppings: Experiment with lemon glaze, powdered sugar, or even candied lemon peel for extra flair!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
