These Mini Lemon Drizzle Bundt Cakes are the perfect treat for your Spring/Summer gatherings.
As much as I adore chocolate, some of my favorite desserts are actually lemon. I love how light and refreshing lemon desserts can be. One of my favorite Lemon desserts is my mother’s Lemon Bundt cake. She would make it for special family gatherings. Sometimes she would dust her bundt cake with powder sugar and sometimes she would frost it with a lemon glaze frosting. Either way, her cake was always a hit. When planning my Easter Dinner this year I decided to do my mother’s classic Lemon Bundt cake. However, rather than making one large Bundt cake, I thought it would be fun to make individual mini Lemon Drizzle Bundt Cakes for each person to enjoy.
Thankfully, it wasn’t too difficult to modify my mother’s recipe. The biggest hurdle was finding the right-sized bundt pans. Most of the mini bundt pans were too big for what I wanted. I was looking for a bundt cake about the size of a standard cupcake. Thankfully I finally found Wilton’s 20 cavities fluted pan which was just the right size I was looking for.
The next tricky part was figuring out the right baking time. My mother’s bundt cake is denser than just pain lemon cake so it takes longer to cook, but when working with fluted bundt pans you have a hollow center which means the cake cooks faster than a normal cake or cupcake would. Thankfully i found the sweet spot for making perfectly cooked mini bundt cakes. You can make your own following the recipe below.
Mini Lemon Bundt Cakes
- 1 Box Lemon Cake Mix
- 1 Small Box instant vanilla pudding
- 4 eggs
- 1 cup water
- 1/2 cup vegetable oil
Lemon Drizzle Icing
- 2 Cups powdered sugar
- 2 Tablespoons softened Butter
- 1 teaspoon Vanilla
- 1 Tablespoon Fresh Lemon Juice
- 3-5 Tablespoons Milk
Mini Bundt Cake Instructions:
Preheat the oven to 350
Mix all the ingredients together until smooth
Grease mini bundt pans (I used vegetable OIl Spray) and then powder the greased pans with powder sugar. *
Bake for 22 min (use a toothpick to check that they are done)
Allow cakes to cool a few minutes before you carefully remove the mini bundt cakes one at a time. **
Place on a cooling rack to fully cool before adding the drizzle icing.
Lemon Drizzle Icing Instructions:
In the mixer combine all ingredients.
Mix until icing is completely smooth. ***
Place parchment paper under cooling racks and then with small spoon drizzle icing over mini bundt cakes.
*you want the whole cavity of the bunt pan to be greased and powdered so the caked doesn't stick.
**When the bundt pan is taken out of the oven I take a toothpick and gently go around the edges of each cake to make sure they aren't stuck to the pan. Then I let the cakes cool for a few minutes before I carefully remove them one at a time.
***If you want a thinner consistency for the Lemon Icing just add a bit more milk. I like my Icing thin enough to be able to drizzle over the mini bundt cakes with a small spoon.
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Just like with a full-sized bundt cake you could dust these with powder sugar or frost them with buttercream frosting. I decided to drizzle lemon icing glaze over the top and love how it turned out. Each cake was a perfect dessert size that you could puck up and eat without any utensils.
So if you are looking for the perfect light and delicious dessert for your upcoming special occasion try making these easy and delicious Mini Lemon Drizzle Bundt Cakes. They are sure to be a hit!
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