Mini Lemon Bundt Cakes

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These Mini Lemon Bundt Cakes are a lemon lovers dream! They are made with a lemon pudding cake with a delicious lemon glaze on top.

Mini Lemon Bundt Cake

The Best Lemon Mini Cakes

This lemon dessert is light and moist with a tangy lemon drizzle on top. These cakes are the perfect individual portions and always such a hit! Perfect for Spring, Easter or really any time of year.

You’ll want to check out our other delicious lemon cake recipes including: Nothing Bundt Lemon Cake, Italian Lemon Cake, Lemon Velvet Cake, Homemade Lemon Cake and Lemon Pudding Cake.

Key Ingredients You’ll Need

  • Cake: You will need a white cake mix for this recipe. You can make it homemade, but it will take longer.
  • Sour cream: This along with the milk will help with the consistency and add moisture.
  • Lemon: You will need instant lemon pudding mix, lemon juice, and lemon zest for this recipe. You can also use yellow food coloring for a vibrant yellow color.
  • Glaze: You will combine the powdered sugar, butter, milk, vanilla, and lemon zest to make the icing that goes on top.

How To Make Mini Lemon Bundt Cakes

  • Make the batter. Set the oven to 350 degrees and use baking spray to grease a 12-cavity bundt pan. Add the cake mix, sour cream, milk, oil, and eggs into a bowl and combine using a hand mixer or standing mixer. Combine for 30 seconds on low while using a spatula to scrape the sides of the bowl as needed. Continue to mix for an additional 1 minute on medium speed. Put in the lemon pudding mix and lemon juice and combine again. Put the food coloring in it and combine until you reach the desired color.
  • Bake the cakes. Portion the batter into the cavities about 2/3 of the way full using a measuring spoon of 2 1/2 Tbsps or a small cookie scoop. Spread the batter evenly using the back of a greased spoon. Set in the oven for 13-15 minutes or until a tester toothpick comes out clean and the edges are lightly browned. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool thoroughly.
  • Make the glaze. Add the powdered sugar and butter into a large mixing bowl and combine using a whisk. Add the milk, vanilla, and lemon zest into the bowl and combine until smooth. Make sure it is thin enough to drizzle, but thick enough to stay on the cake. Drizzle the prepared glaze on top of the cooled cakes and let it set for 5-10 minutes before serving. Enjoy!

Variations For Lemon Mini Bundt Cakes

You can use some of the options below to add toppings or alter the recipe to your liking.

  • The lemon juice adds a subtle color of yellow, if you want a stronger color, add some food coloring.
  • Add a dollop of whipped cream on top with some lemon wedges for decoration.
  • You can also use lemon curd or strawberry or raspberry jam to add on top.
  • Add some white chocolate shavings on top or in the batter for a chocolatey touch.
Mini Lemon Bundt Cake

Tips & Tricks

  • Add 1-2 tsp more of the lemon juice into the glaze if you want a stronger lemon flavor. You can also just get rid of the vanilla extract entirely.
  • Add more milk to the glaze to thin it out or more powdered sugar to thicken.
  • Use non-stick baking spray to grease the pan generously so it won’t stick.
  • You could make this into a normal-sized cake if you desired or use patterned Bundt pans for a cool design.
  • Make sure to only fill the cavities 2/3 of the way. It will rise more as it bakes.
Mini Lemon Bundt Cakes with a bite taken out.

More Bundt Recipes:

Mini Lemon Bundt Cakes on a white plate.
Mini Lemon Bundt Cakes feature
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Mini Lemon Bundt Cakes

These Mini Lemon Bundt Cakes are sweet and tangy handfuls of deliciousness! They are made with a lemon-infused white cake with a simple vanilla glaze on top.
Servings: 24 mini cakes
Prep: 35 minutes
Cook: 15 minutes
Cooling Time: 30 minutes
Total: 1 hour 20 minutes


Cake Ingredients:

Glaze Ingredients:

  • 2 cups powdered sugar
  • 2 Tbsp butter melted
  • 2 Tbsp milk
  • ½ tsp clear vanilla extract optional
  • 1 zest lemon


  • Preheat the oven to 350°F. Generously spray a 12-cavity mini Bundt pan with cooking spray. In the bowl of a hand or stand mixer, beat the cake mix, sour cream, milk, oil, and eggs. Mix on low speed for 30 seconds; scrape down the edges of the bowl. Beat on medium speed for 1 minute more. Add in lemon pudding mix and lemon juice. Mix until well combined. If adding yellow food coloring, add it now and mix until the color is consistent.
  • Using a measuring spoon or small cookie scoop, place the batter into the prepared pans, filling about ⅔ full (2 ½ tablespoons). It doesn’t look like much batter, but they will puff up quite a bit so be careful to not overfill. Then use the back of a spoon coated in cooking spray to evenly spread the batter. Bake for 13-15 minutes or until a toothpick inserted in the middle comes out mostly clean and the edges are browning. Cool for 10 minutes in the pan, then remove onto a cooling rack to cool completely before applying the glaze.
  • To make the glaze: In a large mixing bowl, mix the powdered sugar and butter until combined. Whisk in the milk, clear vanilla extract, and lemon zest. Mix until fully combined and smooth. It should be thin enough to drizzle, but still thick enough to stay on the cake. If needed, add extra milk to thin it out or add powdered sugar to thicken it Using a spoon, drizzle the glaze over the cooled lemon Bundt cakes. Let dry for about 5-10 minutes and serve.

Last Step:

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Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 94mg | Potassium: 60mg | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 1.8mg | Calcium: 29mg | Iron: 1mg


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