If sunshine could be baked, I swear it would taste like these Mini Lemon Bundt Cakes. They’re soft, bursting with real lemon flavor, and drizzled with a zippy glaze that makes each bite pop. I baked a batch for a weekend brunch and no joke—they were gone before my second cup of coffee.

The best part? They look bakery-fancy, but they’re surprisingly easy to whip up. If you’ve got lemons, a mini bundt pan, and about an hour, you’re golden.

Why You’ll Love These Mini Lemon Bundt Cakes

Bold lemon flavor from fresh zest and juice
Soft and fluffy texture with buttermilk magic
Perfect size for parties, gifting, or treating yourself
Simple glaze for that finishing touch
Freezer-friendly and easy to make ahead

Step-by-Step: How to Make Them

1. Preheat & Prep

Start by preheating your oven to 350°F (175°C). Grease your mini bundt pan thoroughly. These cute little molds can stick, so go generous with your butter-flour combo or use baking spray with flour in it.

2. Make the Batter

In one bowl, whisk together the flour, baking powder, and salt.

In another, beat butter and sugar until light and creamy. Add in eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla.

Now, alternate between adding your dry mix and buttermilk, starting and ending with the flour. Don’t overmix—just enough to bring it together smoothly.

3. Fill the Bundt Pan

Spoon the batter into each cavity, filling them about ¾ full. Don’t worry about them being perfect—these rise beautifully.

4. Bake

Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes, then gently flip them out onto a wire rack to cool fully.

5. Make the Glaze

In a small bowl, mix powdered sugar and lemon juice until smooth. Adjust thickness with more juice or sugar as needed.

6. Glaze & Serve

Drizzle the glaze generously over cooled cakes. If you’re feeling fancy, sprinkle a little extra lemon zest on top for color and punch.

Tips for Perfect Mini Bundts

Grease really well. Every edge and crevice counts.
Cool before flipping. Letting them sit helps them release cleanly.
Use fresh lemon. Zest and juice—it makes a huge difference.
Mix gently. Overmixing = dense cakes. Keep it light.

Easy Variations to Try

Flavor Twist	What to Add
Lemon Blueberry	½ cup fresh/frozen blueberries
Lemon Poppy Seed	1 tbsp poppy seeds
Orange Bundt Cakes	Swap lemon for orange juice/zest
Cream Cheese Glaze	Use a cream cheese + sugar glaze

How to Store or Freeze

Room Temp: Airtight container for 2–3 days
Fridge: Up to 5 days (still soft!)
Freezer: Wrap unglazed cakes in plastic and freeze for up to 2 months. Thaw and glaze when ready.

FAQs

Can I use a muffin tin instead?
Yes! Just know they’ll lose that classic bundt shape. Reduce baking time slightly.

Can I use a cake mix?
You can, but homemade gives you way more real lemon flavor and a softer texture.

What’s the best way to glaze them?
Use a spoon or piping bag for control. Glaze when fully cooled.

Can I double this recipe?
Absolutely. Perfect if you’re baking for a crowd or party favors.

More recipes:-

Cream Puff Cake Recipe

Lemon Sugar Cookie Recipe

Final Thoughts

These Mini Lemon Bundt Cakes are sweet, sunny, and just plain fun to eat. They bring a little brightness to any table—and once you’ve had one, you’ll wish you made more. Whether it’s brunch, dessert, or a random Wednesday, these never disappoint.

Ready to bake?

👇 Grab the printable recipe below.