Check out these delicious mini bundt cakes. A mini lemon bundt cake that is topped with frosting and sprinkles. These are great for spring, summer, and of course a mini lemon cake for Easter.
I love lemon, and small bundt cakes just seem to elevate the flavor to a fun single serve cake. This is a simple lemon cake recipe you can make and serve up!
Table of contents
Grab your mini bundt pans and let’s get to baking up these mini cakes and enjoy the lemon citrus flavor in every single bite.
Plus these are a great gift to give to a loved one, neighbor, or serve up at dinner with a scoop of ice cream. So enjoy this small lemon cake recipe.
Why you will love these lemon mini bundt cakes…
- Made from scratch
- Fresh lemon juice used
- Topped with vanilla frosting and sprinkles
- Single serve cakes
- A delicious spring cake or Easter cake
How to Make
Full directions and measurements for this recipe are in the printable recipe card below.
Step 1: Grease pans, and preheat the oven. Start by measuring out your flour, salt, baking powder, baking soda, and place in a bowl. Stir and set aside.
Step 2: In a stand mixer, cream your shortening, sugar, lemon zest. Mix for 2-3 minutes.
Step 3: Now, you will add in your eggs one at a time. Add in the lemon juice, and extract.
Step 4: Now alternate between milk and dry. Start with wet ingredients and end, alternating between the two. Use the paddle attachment still with this recipe.
Step 5: Pour your lemon cake batter into the mini bundt pan. Bake as directed.
Step 6: Once the cakes are done place on a cooling rack. Once cooled, remove from pan, and then color your frosting and drizzle on top. Sprinkles and then serve.
Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. A great printable to keep handy for when you need to convert a recipe.
You can store these mini cakes on the counter in an airtight container. They will store for 3-7 days. I find they are best to be eaten within the first few days.
As they dry out after a few days. So feel free to eat them or if not toss in the freezer.
To freeze these mini lemon cakes, place in a freezer container or bag, and freeze for 3-4 months. Thaw on the counter or toss in the microwave for a quick thaw.
Expert Tips and Variations
- You can leave out the lemon extract if you want a less lemon flavored cake.
- Feel free to skip lemon altogether, if you want vanilla cakes. Just add in a teaspoon of vanilla extract.
- It is important to let the cakes cool in the pan. Then run a knife around the edge to help release the cakes.
- Make sure the pans are greased well, to prevent the cake from sticking in bundt pans.
- Use a boxed cake mix instead of homemade if you want to speed up prep.
- Try a lemon glaze instead of vanilla frosting.
Lemon zest is the outer skin of a lemon. It adds a nice zest of citrus to recipes. You will find many recipes call for lemon juice and lemon zest.
With your zester or grater you want to take a washed lemon, and glide it across the blades. You only want to remove the yellow portion of the lemon peel.
If you remove the white portion it will make your zest very bitter.
Lemon is considered a fruit.
I baked these mini bundt cakes for 15-20 minutes. To know the cakes are done, take a toothpick and stick in the center of the cake. If it comes out clean the cake is done.
If it shows wet batter, return to the oven to allow it to bake longer.
You can freeze mini bundt cakes. They need to be cooled completely. Then place in a freezer bag or airtight container. Freeze for 3-4 months.
If you stack place wax paper between layers to prevent the cakes from sticking together.
I found my mini bundt cake pans on Amazon, and had them shipped. Most mass retailers like Target, Walmart, etc. should carry the mini pans as well.
More Lemon Desserts and Drinks
- Lemon Cream Puffs
- Whiskey Lemonade
- Sheet Pan Lemon Cake
- Blueberry Lemon Roll
- Lemon Cupcakes
- Lemon Pistachio Zucchini Bread
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- 3 cups all-purpose flour
- 1 cup butter-flavored shortening
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon extract
- 3 tablespoons lemon zest
- 1 can whipped frosting vanilla
- Food coloring to color the frosting (optional)
- Start by preheating your oven to 350 degrees. Grease your bundt pans.
- In a bowl you are going to whisk up all your dry ingredients.
- Then you will whisk up your milk, lemon juice and extract .Whisk well and then set it to the side.
- In a stand mixer, mix up your shortening, sugar, and lemon zest. You want to whip on medium speed for 2-3 minutes.
- Now you will lower to speed and add in the eggs one at a time, incorporating each.
- Alternate the wet and the dry ingredients ending with wet.
- Once the batter for the cake is mixed, pour into the mini budt pans.
- Bake for 15-20 minutes or until your budnt cakes are fully cooked through.
- Remove and allow the cakes to cool on a cooling rack. Then you will take a knife and run along the edge of the bundt pans carefully.
- Flip the cakes over on the baking rack and your mini bundt cakes will come out.
- Once they are fully cooled, color your frosting and drizzle over the top of your cakes.
You can leave out the lemon if you don't want to make it a lemon flavor.
The shortening helps greatly in giving you a nice moist bundt cake.
I used canned frosting but you are more than welcome to make homemade frosting in replace, or even powdered sugar icing.
These bundt cakes can be stored on the counter in an airtight container. Or you can freeze the cupcakes for 3-4 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 104mgSodium: 482mgCarbohydrates: 88gFiber: 1gSugar: 61gProtein: 6g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.